http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113575873-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_198a15a54fb43cf40c3673c0aee2e0a4 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2021-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e79b08cc054af01276f1288bc4027c13 |
| publicationDate | 2021-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113575873-A |
| titleOfInvention | Preparation process of red oil grilled fish |
| abstract | The invention discloses a preparation process of red oil grilled fish, and relates to the technical field of grilled fish production. The preparation process of the red oil grilled fish comprises the following raw materials: ingredients are pickled in red oil, the ingredients are soaked to remove fishy smell, dishes are prepared, base powder and fresh fish, the preparation process of the red oil grilled fish enables the fishy smell of the fresh fish to be effectively relieved, the taste of the grilled fish is effectively improved, the medlar wine is used for replacing cooking wine in the raw materials soaked with the ingredients to remove the fishy smell, under the effect that the fishy smell is not removed, the grilled fish has certain yang-strengthening health-care effect, the operation is simple during baking, compared with baking by using a barbecue frame, on one hand, the convenience and uniformity of baking are effectively improved, the phenomenon that local fish is too hot due to uneven baking is avoided, on the other hand, the baking is carried out by brushing sauce for many times, the blending property and the pickling permeability of the taste of the red oil ingredients are effectively improved, and further the taste uniformity of the grilled fish is enhanced. |
| priorityDate | 2021-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.