http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103689220-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 2013-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103689220-B |
| titleOfInvention | A kind of have phagostimulant of animal intestine body raw meat fragrance and preparation method thereof |
| abstract | The invention discloses and a kind ofly have phagostimulant of animal intestine body raw meat fragrance and preparation method thereof, described phagostimulant preparation method is: adding parts by weight in a kettle. is respectively: the animal intestine body zymolyte of 30 ~ 50 parts, the glycine of 0.5 ~ 3 part, the glutamic acid of 0.5 ~ 3.5 part, the wood sugar of 5 ~ 10 parts, the Cobastab of 0 ~ 4 partn 1 , the I+G of 0.5 ~ 1.5 part, the cysteine salt of 0 ~ 3 part, the dextrin of 0 ~ 30 part and 15 ~ 50 parts water after stir, and within 1 ~ 3.5 hour, obtain the phagostimulant with animal intestine body raw meat fragrance at 70 ~ 125 DEG C of enzymolysis.Phagostimulant provided by the invention, that pig, chicken intestines are carried out enzymolysis, get enzymolysis liquid to add reducing sugar and carry out Maillard reaction and prepare there is the phagostimulant that intestines raw meat Flavor is pure, natural, give off a strong fragrance, it increases palatability while not changing the original effect of feed for pet, allow the searching for food of animal happiness, reduce the wasting of resources simultaneously. |
| priorityDate | 2013-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.