http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109566962-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d47ff7738512aa26657c520a7dbf78d8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3409 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3409 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2018-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e4a95abcc7793e2ad709c21ff4576bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_089aef1fe70b68e97d8bc61c10bd4c03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8624dba11bc9f8fe10329f7b82b95b6 |
| publicationDate | 2019-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109566962-A |
| titleOfInvention | A kind of roast chicken processing technology |
| abstract | The invention belongs to the technical field of food processing, and proposes a roasting chicken processing technology, which includes removing chicken fat, trachea, esophagus and internal organs from raw chickens, removing chicken feathers on the body surface, putting them in a cleaning pool for cleaning, controlling moisture, and modeling Then, it is intermittently tumbled and marinated with the marinade in the tumbler tank, and the marinated chicken is passed through the hanging rod, dried, cooked, and smoked to obtain the smoked roast chicken, and the smoked roast chicken is sent to the After cooling in the vacuum cooling room until the central temperature drops below 20°C, vacuum packaging is performed, followed by high-temperature sterilization at three temperature sections of 100°C, 121°C and 125°C, and then checked and boxed for storage. The invention solves the problems of insufficient flavor and bad taste of roast chicken processed by traditional technology in the prior art. |
| priorityDate | 2018-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.