http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101935584-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8d20b2cdd2bb568e7aa17cb297993f2b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B3-00 |
| filingDate | 2010-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51b9955c28cc7699f0c3b3b3c1fe7d5b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb0af67feb6251e6f76c0eea6271f781 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76ffb459dc38ffcaed98f05eb4919941 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5cb0e7da1fdc1695abe97004fa3f0924 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69b9ae871349daff00f2187d9707ddcc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26b994b8dc223dd4d04954822e540303 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12985f545542a59596b8a67b6fba1532 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_613ba47ee6353cbdb59a869d4e474d3c |
| publicationDate | 2014-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-101935584-B |
| titleOfInvention | Method for preparing shellfish viscera fat by aqueous enzymatic method |
| abstract | The invention relates to an environmentally-friendly method for preparing shellfish (such as abalone, scallop and the like) viscera fat by an aqueous enzymatic method. The invention mainly takes fresh shellfish viscera as raw material, and comprises the following steps: firstly, nutritive cells in the shellfish viscera are broken by the frozen-thawed technology; endoenzymes, such as protease released after breaking cells and the like are utilized for autolysis; exogenous enzymes are added into autolysis solution for further degradation; after an isoelectric point method is combined with salt fractionation for demulsification, high speed centrifugation is carried out to take an upper oil layer to prepare the shellfish viscera fat; and finally, the supercritical CO2 extraction method is adopted to refine the shellfish viscera fat. The invention applies the aqueous enzymatic method into the preparation technology of the shellfish viscera fat for the first time. The method has the advantages of environmental protection, low production cost and moderate process condition, can furthest keep the polyunsaturated fatty acid in the shellfish viscera fat and causes the product to have trophism and functionality. |
| priorityDate | 2010-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.