http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112869117-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3b16a92156d54cc038b4e4fd762a4881 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2021-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83341ec64f7c001623c14dd1d54db99b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2cc0c9768a7f2126f10dafbc959df9a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bef4352906316e5dcb717e98b0fbcfce http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04e7398f14fd3f820c8adc9f0cdab41f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c89ea1cd11b728c622a651e99c850b06 |
| publicationDate | 2021-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112869117-A |
| titleOfInvention | A kind of low-salt bacon sauce and preparation method thereof |
| abstract | The invention discloses a low-salt bacon sauce and a preparation method thereof. After the bacon is cooked and cooled, the fat part and the lean part of the bacon are separated and cut into cubes for use. The lean meat part is freeze-dried to a moisture content of less than 5%, then rehydrated in hot water, and then removed and dehydrated to obtain pretreated bacon and lean meat for later use. In addition, the bacon lean meat is subjected to ultrasonic water treatment to obtain an extract, and then the extract is concentrated at a low temperature to prepare a bacon flavor supplement. Finally, the bacon fat part, the pretreated bacon and the bacon flavor supplement are also fried together to obtain a low-salt bacon sauce. The invention solves the shortcomings of high salt content and insufficient wax flavor in the bacon sauce on the market; the low-salt bacon sauce prepared by the method has low sodium content, strong wax flavor and long shelf life, and can be used not only for rice and noodles, but also for Make stir-fry sauce; through strict control of each parameter in the process, the standardization of the production process has been realized, and the edible scope has been expanded. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114128874-A |
| priorityDate | 2021-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.