http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111772151-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_92fc4b86e868d2b43130c2564900459e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 2020-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d256aa41f19e5ba6c7db02a083295aeb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13f2156790545f96eefd5e6d41a3e6a1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68228e5a509d3fd372d1ae33c4bbfe87 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ef89749255c822e03857b805907700b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75586d7258f4f0b3a7029eb0ac637dec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfb34101e02459f147df4430a04e4979 |
| publicationDate | 2020-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111772151-A |
| titleOfInvention | A kind of marinade for sea bass and its marinating method |
| abstract | The invention discloses a marinade for sea bass and a marinating method thereof, belonging to the technical field of aquatic product processing. The marinade for sea bass comprises 0.56-0.7 parts of rosemary extract and 0.64-0.8 parts of aminoethylphloretin , 0.48-0.6 parts of oregano essential oil and 0.1-0.15 parts of antimicrobial peptide Mytichitin-CB. The sea bass marinating method uses the above-mentioned marinade mixed with spices and seasonings for soaking the sea bass meat to complete the conditioning of the sea bass meat. Rosemary extract, aminoethyl phloretin, oregano essential oil and antimicrobial peptide Mytichitin-CB are added to the marinade at the same time, which can act as a composite preservative and have a good preservation effect, reducing nitrite during the conditioning process. At the same time, it has good bactericidal, bacteriostatic and antioxidant effects; the processing method of the pickling method is simple and easy to operate, and the quality of the obtained sea bass conditioning product can be better. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113796504-A |
| priorityDate | 2020-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.