http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104585289-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C13-0016 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C13-0006 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C13-00 |
| filingDate | 2015-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104585289-B |
| titleOfInvention | Edible sausage casing film blended with collagen fibers and starch |
| abstract | The invention discloses an edible casing film blended with collagen fiber and starch. The composition is as follows in weight percentage: collagen fiber: 35-50%, starch: 23-30%, chitosan: 2-5% , sodium carboxymethylcellulose (CMC): 2-5%, water: 16-22%, glycerin: 2-5%, glyoxal: 0.002%. The sausage casing produced by the modified starch in the present invention has a better combination with meat stuffing, can satisfy the long-time high-temperature boiling and frying of sausages, and can withstand high temperatures above 180°C, and is more suitable for making breakfast sausages. Compared with previous inventions, the casings Significant improvements have been made in the aspects of water boiling resistance and high temperature frying resistance. |
| priorityDate | 2015-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 122.