http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111329006-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 2020-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2023-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2023-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111329006-B |
| titleOfInvention | A kind of preparation method of low biogenic amine content and authentic flavor of eel fish |
| abstract | The invention discloses a production method of eel with low biogenic amine content and authentic flavor, which is characterized by the following steps: (1) washing fresh conger eel with tap water, removing surface stains and draining water, and removing viscera to obtain body surface retention Clean eel carcass with some mucus; (2) Immerse the eel carcass in the pickling solution containing 3‑5% salt, 0.1‑2‰ reducing sugar and 0.25‰ polyphenols, at 2‑4 Pickle at low temperature for 8-12 hours, then take it out and hang it to dry; (3) Keep the humidity in the indoor drying room at 70%, and dry at a low temperature of 0-4°C with a slow wind of 1-2m/s for 72-96 hours until the water content is 40‑50%; (4) Vacuum-packed air-dried eels are placed in a single layer and placed in an electron beam irradiation rack, and the finished product can be obtained by electron beam treatment at a dose of 6kGy. The advantage is that it can significantly improve the flavor of low-temperature dried eels and reduce eels Biogenic amines and bactericidal insecticide improve shelf life. |
| priorityDate | 2020-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 120.