http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104026537-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a8158f8d91fe50dc23a12d37fde291e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2014-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e67a0803bc88a3680385f49975674bca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45396ae106117879356a48856b461f0b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27d0e5f5db8625ef3a44375a6e42231a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d5413cc5bfdf0c6f99086b3a82c0091 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dffd521f684becd126c4fdd19b146323 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11cf6cac4beca39adc0ecc8baa86f80e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cdad9a3584e1a48482999394d652ddad |
| publicationDate | 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104026537-B |
| titleOfInvention | Preparation method of slow release type high-calcium milky chicken powder for hot pot |
| abstract | The invention relates to a preparation method of slow release type high-calcium milky chicken powder for a hot pot, belonging to the technical field of seasoning processing. The preparation method comprises the following steps: mixing commercially available chicken powder (namely Jiahao Zhanwang low-salt chicken powder) of Guangdong Jiahao Foodstuff Co., Ltd. with yeast extracts, dissolving the mixture into sodium alginate to form mixed liquid, dropwise adding the mixed liquid into a calcium lactate solution to generate glue beads, taking out the glue beads, adding the glue beads into a chitosan solution, and carrying out film laminating and ageing so as to obtain slow release type high-calcium chicken powder microspheres for the hot pot; mixing the chicken powder microspheres with chicken powder turbid liquid, so as to prepare the milky chicken powder. The preparation method has the beneficial effects that the duration time of the fragrance can be prolonged due to the excellent slow release performance of the microspheres, the whole process is suitable for industrial batch production, the guarantee period of the product is long, and the sales scope of the product is beneficially extended. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106387826-A |
| priorityDate | 2014-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.