http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107125695-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-201 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2017-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107125695-B |
| titleOfInvention | Salty essence added with vegetable extracting solution and preparation method thereof |
| abstract | The invention mainly extracts and separates the delicate flavor components in the vegetables by a protein enzymolysis technology, a step-by-step orthogonal optimization technology and a pressure-increasing thermal reaction technology, and adds the delicate flavor components into the thermal reaction salty flavor. Can obviously improve the delicate flavor, fullness, softness and freshness of meat dishesAnd mellow and thick taste. The application range of bean sprout products is expanded, the quality of the salty flavor is improved, the flavor of the salty flavor by thermal reaction is closer to nature, and the fidelity is higher. The raw material formula comprises vegetables, pork, cellulose, animal protease, glucose, xylose, cysteine, I + G, VB 1 Pig bone oil, yeast extract, HVP liquid and spice. |
| priorityDate | 2017-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.