Production method of donkey blood curds
The present invention relates to a production method of donkey blood curds. The production method comprises the following operation steps: (1) collecting: when donkey blood just leaves body, an anticoagulant is added; (2) filtering: collected donkey blood is filtered with a 60-mesh sieve net; (3) se...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | CAO HONGQI |
| description | The present invention relates to a production method of donkey blood curds. The production method comprises the following operation steps: (1) collecting: when donkey blood just leaves body, an anticoagulant is added; (2) filtering: collected donkey blood is filtered with a 60-mesh sieve net; (3) seasoning: edible salt is added and uniform stirring is conducted in a stirring pot; (4) degassing: the donkey blood is poured into a storage tank and excess air is extracted out by using a vacuum pump; (5) sub-packaging: a coagulator is added in the donkey blood and the donkey blood is sub-packaged in boxes; (6) sealing: an automatic sealing machine is used to seal the boxes loaded with the donkey blood with a sealing membrane; and (7) aging and sterilizing: a product after the sub-packaging andsealing is sterilized at a constant temperature of 121 DEG C for 40 minutes, a strong flow fan is used to remove excess water on the surface of the product, and the treated product is loaded into a case and sent into a cold s |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN107668534A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN107668534A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN107668534A3</originalsourceid><addsrcrecordid>eNrjZFAPKMpPKU0uyczPU8hNLcnIT1HIT1NIyc_LTq1USMrJB_KTS4tSinkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GBuZmZhamxiaMxMWoAop0n9g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Production method of donkey blood curds</title><source>esp@cenet</source><creator>CAO HONGQI</creator><creatorcontrib>CAO HONGQI</creatorcontrib><description>The present invention relates to a production method of donkey blood curds. The production method comprises the following operation steps: (1) collecting: when donkey blood just leaves body, an anticoagulant is added; (2) filtering: collected donkey blood is filtered with a 60-mesh sieve net; (3) seasoning: edible salt is added and uniform stirring is conducted in a stirring pot; (4) degassing: the donkey blood is poured into a storage tank and excess air is extracted out by using a vacuum pump; (5) sub-packaging: a coagulator is added in the donkey blood and the donkey blood is sub-packaged in boxes; (6) sealing: an automatic sealing machine is used to seal the boxes loaded with the donkey blood with a sealing membrane; and (7) aging and sterilizing: a product after the sub-packaging andsealing is sterilized at a constant temperature of 121 DEG C for 40 minutes, a strong flow fan is used to remove excess water on the surface of the product, and the treated product is loaded into a case and sent into a cold s</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180209&DB=EPODOC&CC=CN&NR=107668534A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180209&DB=EPODOC&CC=CN&NR=107668534A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CAO HONGQI</creatorcontrib><title>Production method of donkey blood curds</title><description>The present invention relates to a production method of donkey blood curds. The production method comprises the following operation steps: (1) collecting: when donkey blood just leaves body, an anticoagulant is added; (2) filtering: collected donkey blood is filtered with a 60-mesh sieve net; (3) seasoning: edible salt is added and uniform stirring is conducted in a stirring pot; (4) degassing: the donkey blood is poured into a storage tank and excess air is extracted out by using a vacuum pump; (5) sub-packaging: a coagulator is added in the donkey blood and the donkey blood is sub-packaged in boxes; (6) sealing: an automatic sealing machine is used to seal the boxes loaded with the donkey blood with a sealing membrane; and (7) aging and sterilizing: a product after the sub-packaging andsealing is sterilized at a constant temperature of 121 DEG C for 40 minutes, a strong flow fan is used to remove excess water on the surface of the product, and the treated product is loaded into a case and sent into a cold s</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAPKMpPKU0uyczPU8hNLcnIT1HIT1NIyc_LTq1USMrJB_KTS4tSinkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GBuZmZhamxiaMxMWoAop0n9g</recordid><startdate>20180209</startdate><enddate>20180209</enddate><creator>CAO HONGQI</creator><scope>EVB</scope></search><sort><creationdate>20180209</creationdate><title>Production method of donkey blood curds</title><author>CAO HONGQI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN107668534A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2018</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CAO HONGQI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CAO HONGQI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Production method of donkey blood curds</title><date>2018-02-09</date><risdate>2018</risdate><abstract>The present invention relates to a production method of donkey blood curds. The production method comprises the following operation steps: (1) collecting: when donkey blood just leaves body, an anticoagulant is added; (2) filtering: collected donkey blood is filtered with a 60-mesh sieve net; (3) seasoning: edible salt is added and uniform stirring is conducted in a stirring pot; (4) degassing: the donkey blood is poured into a storage tank and excess air is extracted out by using a vacuum pump; (5) sub-packaging: a coagulator is added in the donkey blood and the donkey blood is sub-packaged in boxes; (6) sealing: an automatic sealing machine is used to seal the boxes loaded with the donkey blood with a sealing membrane; and (7) aging and sterilizing: a product after the sub-packaging andsealing is sterilized at a constant temperature of 121 DEG C for 40 minutes, a strong flow fan is used to remove excess water on the surface of the product, and the treated product is loaded into a case and sent into a cold s</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN107668534A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Production method of donkey blood curds |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T20%3A02%3A54IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=CAO%20HONGQI&rft.date=2018-02-09&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN107668534A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |