http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109418886-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_03a0f511324ae0e4100c7ef3c2b2d724 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | 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/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2017-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e848d43f8f5f031cb630e20cbb724ba4 |
| publicationDate | 2019-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109418886-A |
| titleOfInvention | A kind of production method of chicken essence flavouring material |
| abstract | The present invention relates to a kind of production methods of chicken essence flavouring material, belong to food seasoning field.The chicken essence flavouring material formula is using high-quality chicken essential oil, chicken paste and chicken ossein as main component, the dual-purpose of drug and food Chinese herbal medicines such as addition cloves, citron, the root of Dahurain angelica, orange peel, fingered citron, malt improve the nutritive value of product, reduce the dosage of monosodium glutamate, salt, the ingredients such as increase the sapidity nucleotide disodium, dried scallop powder mention fresh, it is aided with garlic powder, ginger powder, pepper powder to render palatable, is mixed through dextrin, yolk powder, soybean protein isolate.The present invention is as chicken essence seasoning of new generation, and not only delicate flavour is dense, and the less theory for meeting current healthy diet of salinity, monosodium glutamate content, while being aided with dual-purpose of drug and food medicinal herb components and not only rendering palatable more for dietary function, is eaten for a long time good for health. |
| priorityDate | 2017-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.