http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-100401924-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d40285e27f4ed83b8728b0d477404958 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2006-08-15^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-07-16^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38cefc9a33a1cf0040a54eacb9372464 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5437be192d70df93209714839b74cf2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_864526e222c8deb1250bf69c11e970fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3f2587547ea4653c14e2d0a6f953706 |
| publicationDate | 2008-07-16^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-100401924-C |
| titleOfInvention | Producing process for crab foodstuff |
| abstract | The invention discloses a manufacturing technology of wine preserved crab can, which comprises the following steps: immersing crab in the acidifying oxide electric potential water for 30-60 min; washing through pure water; soaking through 16-22% ozone water for 1-3 h; washing through pure water; immersing through 30-40% edible salt for over 8 h; repairing crab; washing salt; adding allocated wine; sealing; freezing. |
| priorityDate | 2006-08-15^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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