http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110892911-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8614be79c755b822175d9a0a17f3ac49 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-10 |
| filingDate | 2019-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b044bb358ea2a841870ef92a84523bcb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce94b315cacdf9976d494c637c3bfba5 |
| publicationDate | 2020-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110892911-A |
| titleOfInvention | A kind of perch coating preservation method |
| abstract | The invention provides a fresh-keeping method for perch by coating film, which comprises the following steps: rinse fresh perch with salt water and drain after deactivation, then coat the drained perch body with garlic slices, and spray garlic juice on the fish body , air-dry; mix the ε-polylysine solution with the modified konjac glucomannan solution to obtain a coating preservative solution; immerse the perch processed in step 1 in the coating preservative solution, and the material-liquid ratio is After soaking at 1:3 for 15 minutes, take it out, then immerse it in a calcium chloride solution with a concentration of 5% by mass for 3 to 5 minutes, take it out, rinse it with water, drain it, and then wrap it with a layer of light-proof polyvinyl chloride nanocomposite material . The fresh-keeping method of the perch coating film of the invention can form a layer of film on the surface of the perch, and has the functions of reducing bacterial pollution, preventing the growth of microorganisms, weakening air oxidation, and slowing down the lipid oxidation rate, and the fresh-keeping effect is obviously better than that of the ordinary low-temperature preservation method. The processed sea bass does not affect the nutritional value, shape and flavor, and has a good fresh-keeping effect. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112106817-A |
| priorityDate | 2019-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.