http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103689522-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_697f7da7a9dca5154ead93188e098587 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2013-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8f5e6a43100effd0225e0c8352fde2c |
| publicationDate | 2015-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103689522-B |
| titleOfInvention | Production technique for chicken powder with great freshness flavor |
| abstract | The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling. |
| priorityDate | 2013-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 88.