http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108359658-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f95bdf5d7d4bc8add65ec45273041d20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-22002 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-50 |
| filingDate | 2018-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f1327aa23da873a5cf767582367a9fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9de9c8d16cf203d42d518ae4952d8cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f245163bd89811799de403ab3787f5dc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6a32baa84bb20d682a36eb6a8187171 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49f4d5c133ae2714644b7861c2ebb7ce |
| publicationDate | 2018-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108359658-A |
| titleOfInvention | Food-grade meat proteins hydrolase and salt taste essence and meat hydrolysis process for treating |
| abstract | The present invention provides a kind of food-grade meat proteins hydrolase and salt taste essences and meat hydrolysis process for treating, are related to meat technology for hydrolyzing field.The meat proteins hydrolase includes mainly the primary raw materials such as alkali protease, papain, acid protease, lipase and carrier, the meat proteins hydrolase is compounded according to different meat raw material protein structure science, the various meats such as beef, pork, chicken can be hydrolyzed, hydrolyze high income, and enzymolysis product is without bitter taste, astringent taste, fishy smell, and with rich flavor, meat flavour protrudes, improving existing enzymolysis product has bitter taste, astringent taste and the general problem of mouthfeel；The present invention also provides meat hydrolysis process for treating, using above-mentioned food-grade meat proteins hydrolase, the processing method mild condition, low energy consumption, comprehensive enzymolysis to various meats can be achieved, protein utilization is high, obtained enzymolysis product is without bitter taste, astringent taste, fishy smell, and with rich flavor, meat flavour protrudes.The present invention also provides a kind of salt taste essences. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112251424-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110547358-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115477556-A |
| priorityDate | 2018-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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