http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104053367-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-111 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-244 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2012-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104053367-B |
| titleOfInvention | Food modification agent and by the oily cook food of modification agent upgrading |
| abstract | The invention provides a kind of taste without detriment to fried food and can oil absorption be reduced by half, and making it to possess deep freeze resistance, can make the freezing preservation of Fried Fishes, when with microwave-oven-heating, can not damage the food modification agent of the fried food such as taste, local flavor. If to food fiber composition coupled ion mineral composition, can form the oil making in the time carrying out the oil cooking and absorb the moisture structure reducing by half. By soak the oily material for cooking such as poultry meat, the flesh of fish, seafood, vegetables in the thin aqueous solution, or in raw material surface sprinkling, can form the moisture structure that oily absorption is reduced by half on raw material surface. If implement the fried cooking, oil absorbency and the heat that in the time of chip potato, can suppress the oil cooking are lower, and delicious chip potato can also be provided. In addition, even if in freezing preservation and while using microwave-oven-heating, also can bring into play water retaining function, suppress dried up, capable of being heated by microwave oven reproduces the delicious chip potato just having exploded, and the present invention also can provide such and has crisp sense, can reproduce the superior freezing microwave-oven-heating food of fried sense. |
| priorityDate | 2011-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.