http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112655906-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_38802693ee64775b1e0ad05b88b330e6 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-052 |
| filingDate | 2020-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39567e33265fafaf01c1c51603ae226d |
| publicationDate | 2021-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112655906-A |
| titleOfInvention | A kind of pork smoked processing method |
| abstract | The invention discloses a pork smoking processing method. The pork smoking processing method comprises the following steps: S1: material selection: selecting pork belly, pig feet, pig ears and pig head parts and placing them in a pickling workshop; S2: smearing salt grains: Apply salt grains evenly to the surface of the meat by hand; S3: salt absorption, press, knead, squeeze, and pat the pork coated with salt grains to absorb the salt, and marinate in piles according to the thickness of the pork 3‑ 5 days, involving the technical field of smoked meat production. The pork smoked processing method firstly smokes the bacon, smokes it through fire and culture, and then slowly smokes it through cold smoke, so that the meat is crystal clear and full of bacon fragrance, so as to achieve excellent taste and appearance. Improve the effect of smoking. |
| priorityDate | 2020-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.