Instant dried scallop and preparation method thereof
The invention discloses instant dried scallops and a preparation method thereof, and the formula comprises the following components in parts by weight: 90-95 parts of dried scallops, 1-3 parts of crushed laver, 1-5 parts of salt, 1-5 parts of sesame oil and 1-3 parts of pepper powder. The preparatio...
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| creator | LIN CHENTONG WU JIE |
| description | The invention discloses instant dried scallops and a preparation method thereof, and the formula comprises the following components in parts by weight: 90-95 parts of dried scallops, 1-3 parts of crushed laver, 1-5 parts of salt, 1-5 parts of sesame oil and 1-3 parts of pepper powder. The preparation method of the instant dried scallop comprises the following steps: step 1, weighing materials; step 2, cleaning and heating; step 3, soaking; step 4, heating treatment; step 5, spreading; step 6, placing; 7, stirring and drying; wherein in the first step, 1-3 parts by weight of crushed laver, 1-5 parts by weight of salt, 1-5 parts by weight of sesame oil and 1-3 parts by weight of pepper powder are weighed for standby application, and a certain amount of fresh scallop is weighed for standby application; according to the instant dried scallop disclosed by the invention, a certain amount of sesame oil and crushed laver are added into the formula, so that the delicious degree and fragrance of the instant dried scall |
| format | Patent |
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The preparation method of the instant dried scallop comprises the following steps: step 1, weighing materials; step 2, cleaning and heating; step 3, soaking; step 4, heating treatment; step 5, spreading; step 6, placing; 7, stirring and drying; wherein in the first step, 1-3 parts by weight of crushed laver, 1-5 parts by weight of salt, 1-5 parts by weight of sesame oil and 1-3 parts by weight of pepper powder are weighed for standby application, and a certain amount of fresh scallop is weighed for standby application; according to the instant dried scallop disclosed by the invention, a certain amount of sesame oil and crushed laver are added into the formula, so that the delicious degree and fragrance of the instant dried scall</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</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=20230811&DB=EPODOC&CC=CN&NR=116570010A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230811&DB=EPODOC&CC=CN&NR=116570010A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIN CHENTONG</creatorcontrib><creatorcontrib>WU JIE</creatorcontrib><title>Instant dried scallop and preparation method thereof</title><description>The invention discloses instant dried scallops and a preparation method thereof, and the formula comprises the following components in parts by weight: 90-95 parts of dried scallops, 1-3 parts of crushed laver, 1-5 parts of salt, 1-5 parts of sesame oil and 1-3 parts of pepper powder. The preparation method of the instant dried scallop comprises the following steps: step 1, weighing materials; step 2, cleaning and heating; step 3, soaking; step 4, heating treatment; step 5, spreading; step 6, placing; 7, stirring and drying; wherein in the first step, 1-3 parts by weight of crushed laver, 1-5 parts by weight of salt, 1-5 parts by weight of sesame oil and 1-3 parts by weight of pepper powder are weighed for standby application, and a certain amount of fresh scallop is weighed for standby application; according to the instant dried scallop disclosed by the invention, a certain amount of sesame oil and crushed laver are added into the formula, so that the delicious degree and fragrance of the instant dried scall</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><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>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDxzCsuScwrUUgpykxNUShOTszJyS9QSMxLUSgoSi1ILEosyczPU8hNLcnIT1EoyUgtSs1P42FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoZmpuYGBoYGjsbEqAEAQfYs4g</recordid><startdate>20230811</startdate><enddate>20230811</enddate><creator>LIN CHENTONG</creator><creator>WU JIE</creator><scope>EVB</scope></search><sort><creationdate>20230811</creationdate><title>Instant dried scallop and preparation method thereof</title><author>LIN CHENTONG ; WU JIE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116570010A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><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>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</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>LIN CHENTONG</creatorcontrib><creatorcontrib>WU JIE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIN CHENTONG</au><au>WU JIE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Instant dried scallop and preparation method thereof</title><date>2023-08-11</date><risdate>2023</risdate><abstract>The invention discloses instant dried scallops and a preparation method thereof, and the formula comprises the following components in parts by weight: 90-95 parts of dried scallops, 1-3 parts of crushed laver, 1-5 parts of salt, 1-5 parts of sesame oil and 1-3 parts of pepper powder. The preparation method of the instant dried scallop comprises the following steps: step 1, weighing materials; step 2, cleaning and heating; step 3, soaking; step 4, heating treatment; step 5, spreading; step 6, placing; 7, stirring and drying; wherein in the first step, 1-3 parts by weight of crushed laver, 1-5 parts by weight of salt, 1-5 parts by weight of sesame oil and 1-3 parts by weight of pepper powder are weighed for standby application, and a certain amount of fresh scallop is weighed for standby application; according to the instant dried scallop disclosed by the invention, a certain amount of sesame oil and crushed laver are added into the formula, so that the delicious degree and fragrance of the instant dried scall</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Instant dried scallop and preparation method thereof |
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