http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111280243-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a489d5b27abdc03a27476ab0f3b9d52 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-16 |
| filingDate | 2018-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0731cea062406a46068736aecd561346 |
| publicationDate | 2020-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111280243-A |
| titleOfInvention | Casing storage technology |
| abstract | The invention relates to a sausage casing storage process, which comprises the following specific steps: preparing a fresh-keeping solution, wherein the fresh-keeping solution comprises the following components in parts by weight: 0.5 to 1 percent of tert-butyl hydroquinone, 0.5 to 1 percent of ascorbic acid, 0.3 to 0.7 percent of sodium chloride, 0.4 to 0.7 percent of plant acetic acid, 0.2 to 0.5 percent of propylene glycol, 0.3 to 0.5 per mill of natamycin, and the balance of distilled water; cleaning the finished sausage casing, soaking in the prepared fresh-keeping liquid for 5-8 hours, fishing out and draining; putting the soaked and drained sausage casing into a sealed container, and introducing mixed gas of carbon dioxide and nitrogen into the container; placing the sealed container filled with the sausage casing in a shady, dry and lightproof environment, and controlling the temperature to be 5-15 ℃. The invention has the advantages that: after being soaked in the fresh-keeping liquid, the sausage casing is placed in a sealing device filled with mixed gas of carbon dioxide and nitrogen and stored in a proper environment, so that the deterioration and oxidation of the sausage casing are effectively avoided, the storage period of the sausage casing is prolonged, and the storage effect is better. |
| priorityDate | 2018-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.