http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110089504-B
Outgoing Links
Predicate | Object |
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classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01K97-045 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K97-04 |
filingDate | 2019-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2021-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2021-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CN-110089504-B |
titleOfInvention | Seaweed extract-containing shrimp-flavor essence special for bait and preparation method thereof |
abstract | The invention relates to a shrimp-flavor essence containing seaweed extract and specially used for bait and a preparation method thereof. The shrimp-flavor essence comprises the following components: seaweed extract, 1, 2-propylene glycol and shrimp flavor essence base material. Wherein the shrimp-flavor essence base material mainly comprises maltol, trimethylamine, phenethylamine, dimethyl sulfide, butyric acid, benzyl alcohol, caprylic acid, 1-pentene-3-alcohol, acetic acid, dimethyl disulfide, 2, 6-dimethyl pyridine, ethyl maltol and the like. The essence combines original fishy smell, green smell and salty smell of seaweed extract with shrimp-flavor essence base material, so that the shrimp-flavor essence has obvious fishy smell, burst first smell, obvious and natural body fragrance and shrimp taste, thick tail fragrance and lasting fragrance. The essence utilizes the seaweed extract prepared from low-value seaweed to increase the fishy smell, fragrance retention and natural feeling of the essence, is convenient to use when being applied to bait, achieves the effects of fragrance extraction and fishy smell extraction, can improve the allure of the bait to fish, and is popular with bait customers. |
priorityDate | 2019-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 97.