http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104432285-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate | 2014-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104432285-B |
| titleOfInvention | One seed shrimp taste stock cube and preparation method thereof |
| abstract | The invention provides seed shrimp taste nutritious flavouring cake and preparation method thereof, the present invention allows flavouring to turn into a nutrient source in food primarily to the nutritional ingredient and characteristic taste of increase flavouring.To achieve the above object, specific practice of the present invention is：From fresh freshwater shrimp or white shrimp, peeled shrimp is stripped out, is cooked, breaks into shrimp slurry.Take a small amount of slurry freeze to dry, then remaining shrimp slurry is subjected to biological enzymolysis, staticly settle separation of solid and liquid, enzymolysis supernatant carries out concentrated freeze-dried；Sediment fraction carries out Maillard reaction, is then centrifuged for obtaining supernatant, and supernatant progress is concentrated freeze-dried, and both turn into the major bases material for making shrimp taste flavoring.Method due to being combined using biological enzymolysis and Mei Lade, the nutritional ingredient that can make to contain in shrimp are retained, and and can lifts the flavor of product. |
| priorityDate | 2014-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.