http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113796410-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_07e51944e64f45d04716a30868286983 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce924e246536e9b6b8af8d3d64a0b3b3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ceb4c4fec2d39b17c38a0f03ef07c85 |
| publicationDate | 2021-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113796410-A |
| titleOfInvention | Smoked preserved meat ingredient and smoking method thereof |
| abstract | The invention discloses a smoked bacon ingredient, which comprises the following components: fennel, star anise, cassia bark, bay leaf, pepper, liquorice, cane sugar, rhizoma kaempferiae, platycladi branch, dried orange peel and rice hull. A smoking method comprises: firstly, selecting fresh pork which is bright red in color, has the peculiar smell of fresh pork and has no stickiness on the surface; when partial ingredients of the smoked bacon are made into the pickling materials, pickling the fresh meat by using salt and the pickling materials; after pickling fresh meat, absorbing oil and water of the pickled food materials by using oil absorption paper, and then filling the food materials into a smoking bag for smoking; when the requirement of the first smoking is met, the smoked bacon is taken down and put into a new smoking bag to be smoked for 20 to 30 days. Compared with the prior art, the invention provides the smoked bacon ingredient and the smoking method, the method shortens the bacon smoking time, reduces the retention of grease on the surface of bacon, and mainly adopts bagging treatment in the smoking process, thereby avoiding the bacon from being influenced by smoke dust, free flora in air and winged insects. |
| priorityDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.