http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111165744-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5a149d4650d6074645da7fbabffd99d5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | 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/A23L13-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2020-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c98606835223f03e4118cc6e5142b39e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10e07957ff38f5aa82d36da32f4a10f5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_adc01c3952c1a9b49bb20d04eeac0495 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d084e5bee6047ddd37e516727a1275d3 |
| publicationDate | 2020-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111165744-A |
| titleOfInvention | Duck treatment method beneficial to seasoning of marinating materials |
| abstract | The invention discloses a duck processing method beneficial to flavoring of marinating materials, which comprises the following steps: step 1, unfreezing: unfreezing frozen duck in normal temperature water, placing the frozen duck in the normal temperature water for 18-20 hours in autumn and winter, and placing the frozen duck in the normal temperature water for 10-12 hours in spring and summer; step 2, saline injection: pricking the thawed ducks by using a punching device and injecting saline water, wherein each duck pricks 40-50 holes with the aperture of 2-2.5 mm; step 3, pickling: soaking the duck injected with the saline water into a pickling barrel filled with the pickling liquid for 2-3 hours; step 4, cleaning: burning the surface of the duck salted in the step 3 by using flame to remove hair, and blanching to remove bloody water; step 5, marinating: putting the duck cleaned in the step 4 into a jacketed kettle filled with marinade for marinating, wherein the temperature is 88-92 ℃, and taking out and drying after 4-5 hours; step 6, baking: and (5) putting the dried duck in the step (5) into an oven to bake for 3-4 hours, wherein the baking temperature is 90-110 ℃. The marinated duck prepared by the invention has better taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112753957-A |
| priorityDate | 2020-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.