http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102669722-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_deced0d8aab59d6e975757372a10b6e7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2012-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3de08ac00b43f92eefc799d99ca8c9e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa7098d3abc2c2b349b159b485a91b60 |
| publicationDate | 2014-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102669722-B |
| titleOfInvention | Making method of highly-beaten liquid egg white |
| abstract | The invention discloses a making method of highly-beaten liquid egg white. The making method of the highly-beaten liquid egg white includes the steps of cleaning eggs to remove surface dirt; using an egg breaker to break the eggs and separating egg white and egg yellow; timely cooling to 0-4 DEG C; adjusting pH value; heating to a required reaction temperature, adding enzymes in batch, and adjusting the pH value in reaction; and performing thermal enzyme inactivation to obtain a product when reaction is over. The making method can be used to produce high-beaten liquid egg white meeting the requirements of beating required bakery products. Eggs different in freshness can be utilized effectively to produce highly beaten liquid egg white. The making method is widely applicable to production of bakery products, especially cake. |
| priorityDate | 2012-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 189.