http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110393291-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_134dabc97f1b1819a1742b39e713b723 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2019-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d64ed8b29b4882d07222e1b5ce83cb2b |
| publicationDate | 2019-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110393291-A |
| titleOfInvention | The preparation method of semisolid seasoning |
| abstract | The invention proposes a kind of preparation methods of semisolid seasoning, comprising the following steps: 1) blueberry and true pleurotus cornucopiae is carried out freezing processing with liquid nitrogen, then smash and be mixed to get mixed-powder；2) by mixed-powder superheated steam sofening treatment, suitable quantity of water is added as in magnetization stirring container, the pH value of mixed liquor is adjusted to 6.5~8.5, and it is warming up to 55~65 DEG C, then pectase, cellulase, protease and polysaccharase is sequentially added to be digested, enzymolysis time is 3h~8h, and then heating inactivation, obtains enzymolysis liquid；3) enzymolysis liquid is concentrated, until enzymolysis liquid solid content is that 70~80wt% obtains pure sauce；4) into the pure sauce of step 3), addition condiment powder, cortex cinnamomi mix with garlic, obtain mixing sauce, then carry out injection mixing slurry with aqueous trehalose, dry adjust to solid content is 50~60wt% to get semisolid seasoning.Not only flavor and flavor function are strong for the seasoning of this method preparation, also full of nutrition. |
| priorityDate | 2019-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.