http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104305093-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2014-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104305093-B |
| titleOfInvention | A kind of manufacture method of fish flavor material |
| abstract | The invention discloses the manufacture method of a kind of fish flavor material, belong to field of meat product processing.Each raw material and mass fraction thereof: fish Maillard reaction thing 100 parts, mushroom powder 10～20 parts, Fructus Capsici powder 8～10 parts, Sal 6～8 parts, monosodium glutamate 0.05～0.2 part, black Bulbus Allii powder 0.1～0.5 part, Rhizoma Zingiberis Recens powder 0.1～0.3 part, Flos Caryophylli powder 0.1～0.2 part, Cortex cinnamomi japonici powder 0.1～0.2 part, white pepper powder 0.1～0.2 part, Zanthoxyli Bungeani powder 0.1～0.2 part, Fructus Foeniculi powder 0.1～0.2 part；Preparing through fish Maillard reaction thing, flavor material allotment, hot air drying and packaging prepare product.Product of the present invention is nutritious, special taste, instant and be prone to storage；Present invention process is simple, with low cost, product safety, has no side effect. |
| priorityDate | 2014-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.