http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104473118-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2015-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104473118-B |
| titleOfInvention | A kind of flavoring agent and preparation method thereof |
| abstract | The present invention relates to food technology field, disclose a kind of flavoring agent and preparation method thereof.Os Sus domestica and Carnis Sus domestica are added water by preparation method of the present invention, spice is stewed and boiled, through filtering, being concentrated to give meat flavour concentrated solution；Vegetable is added water and complex enzyme zymohydrolysis, cross colloid mill after enzymolysis, be concentrated to give vegetable extracting solution；Mixing meat flavour concentrated solution and vegetable extracting solution, make powder body by microcapsule embedded technology, it is thus achieved that described flavoring agent.Flavoring agent of the present invention with through specific spice stew the meat flavour concentrated solution boiled and through complex enzyme hydrolysis extract vegetable extracting solution as primary raw material, the purpose compound flavour enhancer of novel rich in taste is prepared in the way of microcapsule embedded, carry fresh on the basis of highlight that strong meat is fragrant and vegetable delicate flavour more simultaneously, be better than the most commercially available similar flavoring agent. |
| priorityDate | 2015-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.