http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106136189-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_66a397edad937f9756b71a88c8d47f50 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2016-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df83e38dac3e98b588315c73ae0d8b14 |
| publicationDate | 2016-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106136189-A |
| titleOfInvention | A kind of stiff stability Islamic barbecue sauce and preparation method thereof |
| abstract | nullThe invention discloses a kind of stiff stability Islamic barbecue sauce and preparation method thereof，Science is compounding is remarkably improved food materials cryoprotective effects、Delay and prevent formation and the recrystallization of food materials ice crystal when cold storage、Prevent food materials food configuration、Quality and local flavor are destroyed、Extend the antifreeze peptide in food materials market circulation time limit and the fragrance that food materials are special can be given、Flavour and color,And the composite flavor Mei Lade peptide with relatively strong anti-oxidation effect can be produced,And interpolation has rapid osmotic effect、Shorten the penetrating agent of pickled time、The mealy potato that barbecue carcinogen produces can be reduced、Sweet potato powder、Tomato meal and the flavouring agent shelf-life can be extended、The functional raw materials such as the food fibre powder of digestion promoting，The final one for preparing has notable cryoprotective effects、The food materials cold storage circulation time limit can be extended、Keep foodstuff quality and local flavor、Osmosis is strong、Pickled and the barbecue time can be shortened、Reduce the Islamic barbecue sauce being more suitable for commercialization operation mode that barbecue carcinogen produces. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109673969-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109673969-B |
| priorityDate | 2016-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 221.