http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111700232-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e9761b1f0eda85acf694f87e574c7efd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F17-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06F17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2020-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa8a4d9516129533d85a25090fb341ef |
| publicationDate | 2020-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111700232-A |
| titleOfInvention | Production process of sausage |
| abstract | The invention discloses a production process of sausage, relating to the technical field of food processing; in order to solve the problem of overhigh protein content of connective tissues; the method specifically comprises the following steps: preparing raw materials: 100kg of fresh pork, 500g of refined salt, 350g of black pepper, 150g of sage, 50g of nutmeg, 400g of granulated sugar, 150g of Fuliphosphorus, 150g of meat essence, 40g of peach essence, 80g of Yimeimei and a plurality of borneol for later use. The invention properly removes the connective tissue, cuts the connective tissue into small pieces manually, can not remove the connective tissue completely, can not influence the taste and protect the connective tissue frame, adds rich phosphorus to enhance the viscosity and the permeability between meat and water, prevents water loss, improves the effects of water retention, oil retention and weight increment, destroys pork cell fibers, increases the elasticity and the crispness of sausage products, and adds the meat flavor element which has more mellow, natural and mellow meat flavor, so that the meat has strong texture and lasting flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113785951-A |
| priorityDate | 2020-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.