http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110771848-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a8158f8d91fe50dc23a12d37fde291e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2019-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7fa254181d89d5c3c0f0db04818e37b4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d77506d153b7a64787e26ecc333c791 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c62388dec8a7de456f466bad17064d93 |
| publicationDate | 2020-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110771848-A |
| titleOfInvention | A kind of preparation method of extremely fresh compound seasoning based on seasoning freshness evaluation |
| abstract | A preparation method of extremely fresh compound seasoning based on seasoning freshness evaluation belongs to the field of food processing. The present invention uses king oyster mushroom powder, enoki mushroom powder, soft-shelled turtle leftover powder, shrimp meat powder and gluten powder as raw materials, uses slow freezing, freeze-drying, twin-screw extrusion, ultrasonic and biological enzymatic hydrolysis technology mixing technology to prepare extremely fresh The application of compound seasoning and mixing technology shortens the preparation time of conventional biological enzymolysis technology, improves production efficiency, enhances product umami and flavor, and improves product quality. The invention uses the commonly used umami agent sodium glutamate as the standard sample to prepare the umami intensity grading standard, and uses electronic tongue detection combined with sensory evaluation to detect the umami value. Fresh grade, between 0.3-0.6% sodium glutamate concentration umami value is fresh grade, between 0.6-0.8% sodium glutamate concentration umami value is strong fresh grade, greater than 0.8% glutamate The umami value of sodium concentration is very fresh. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112971098-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111239127-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112348232-A |
| priorityDate | 2019-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.