http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104799346-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2015-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104799346-B |
| titleOfInvention | A method of facilitating fish soup using the preparation of dace leftover bits and pieces |
| abstract | The invention discloses a kind of methods for facilitating fish soup using fish pomace preparation, this method is using fish pomace as primary raw material, cleaning, after crushing, sterilization, when being cooled to room temperature, then Fishy deflavour fermentation conventionally carries out pot system, the enzymolysis liquid for adding dace leftover bits and pieces is modulated, it is finally vacuumized and high pressure sterilization, it is filling and be made.The present invention carries out Fishy deflavour fermentation using saccharomycete, and using in protease preparation dace hydrolysate add-back fish soup, gained dace facilitates soup mouthfeel fresh and sweet fragrant sliding, and soup is dense rich；The fish soup of the method for the present invention preparation is rich in nutritional ingredients such as peptide and amino acid, and amino acid nitrogen content can reach 0.2 ~ 0.5 g/L, and protein content can reach 30 ~ 40 g/L, while also keep the original flavor of fish soup；And trimethylamine content can be down to 2.1 μ g/g, fishy smell is significantly lower than existing conventional pot method processed. |
| priorityDate | 2015-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.