http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105495531-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 2016-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105495531-B |
| titleOfInvention | A kind of krill delicate flavour sauce based on Maillard reaction and preparation method thereof |
| abstract | The invention discloses a kind of krill delicate flavour sauce based on Maillard reaction and preparation method thereof, which includes raw material cleaning, meat is adopted in shelling, recycles thermal degradation and biological enzyme hydrolysis makes krill albumen fully degraded twice.Maillard reaction and the fragrant reaction of lipid production are carried out again, in the reaction, it adds in reduced sugar, amino acid, edible oil and vitamin and heats and Maillard reaction liquid is fully obtained by the reaction, it is finally seasoned, sterilizes, obtain the krill delicate flavour sauce of liquid, or be spray-dried after adding in excipient, obtain the krill delicate flavour sauce of solid.Flavoring prepared by the present invention has the characteristics that flavour is pure, shrimp is aromatic strongly fragrant and mellow.Its biocatalyst used is the protease that food-grade microorganisms fermentation obtains, safe；The various raw materials used do not add chemical addition agent, have relatively high security, it is comprehensive also to enhance nutrition both from natural materials. |
| priorityDate | 2016-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 109.