http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111264791-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac7b2575b0f7e1b2b6c2654e3ec188f6 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-276 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2020-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3073cd1746c9155c7e62e73114e748ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c807f78147380d34c96486ba55af657 |
| publicationDate | 2020-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111264791-A |
| titleOfInvention | A method for improving the crispness of cold tilapia fish skin |
| abstract | The invention relates to a kind of instant fish skin, in particular to a method for improving the crispness of the cold tilapia fish skin. The method includes the following steps: cutting the whole tilapia into pieces with a width of 2 to 4 cm, a length of 4 to 5 cm and a thickness of 0.5 to 2 cm, and removing the flesh from the pieces to obtain fish skin with small phosphorus ; Soak in alkaline aqueous solution, remove phosphorus, and wash with water until neutral; take out after cooling with ice water, freeze to obtain frozen fish skin; thaw by lyzing, immerse in sterile water for 2-3 hours, and obtain instant fish skin, add 0.5-3 times the weight of the lactose-containing seasoning is used to obtain the tilapia skin. In the present invention, soaking the fish skin with phosphorus in alkali can prevent the skin of the fish skin from being excessively damaged, so as to maintain its good crispness. Micropores, and then adding a seasoning containing lactose, through the micropores, the cross-linking between the tissues in the thawed fish skin is improved, thereby improving the crispness. |
| priorityDate | 2020-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.