http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110800969-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c23897302372f1394000a3c0f044a5a6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 |
| filingDate | 2019-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_def289c119c29e81b62140e46032c891 |
| publicationDate | 2020-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110800969-A |
| titleOfInvention | Instant portable enzyme goose broth and preparation method thereof |
| abstract | The invention provides instant portable enzyme goose broth, which takes goose meat as a main raw material and mushroom as an auxiliary material, fishy smell substances in the goose meat are removed under the action of an enzyme aqueous solution, macromolecular nutrient substances in the goose meat are enzymolyzed into micromolecular substances, and especially part of protein in the goose meat can be enzymolyzed into glutamic acid and aspartic acid to increase the nutrition in the goose broth; in addition, after the goose meat is acted by the enzyme aqueous solution, the goose meat is convenient to cook, the cooking time is shortened, and the content of grease in the soup is reduced. The invention can quickly open the water delivery channel in the cells of the black fungus and the mushroom through the action of the enzyme aqueous solution, accelerate the absorption rate and inhibit the generation of harmful bacteria and nitrite substances. According to the invention, the enzyme aqueous solution is added into the goose soup and is matched with other raw materials, so that the obtained soup is meat acidic, the glutamic acid and the aspartic acid dissociated from the goose meat exist in the forms of sodium glutamate and sodium aspartate, and the delicate flavor of the soup is enhanced. |
| priorityDate | 2019-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.