http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111213870-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0dd29a64e534f38fd37f72a9046e9f61 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 |
| filingDate | 2019-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aca78c0a558ab2c5ed66aefe40c6ce4c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_786cd4023e9f77255df564ebbfea09b1 |
| publicationDate | 2020-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111213870-A |
| titleOfInvention | A kind of roast chicken paste essence and preparation method thereof |
| abstract | The invention discloses a roast chicken paste essence and a preparation method thereof. The roast chicken paste essence comprises the following raw materials: roast chicken enzymatic hydrolysate, chicken bone oil, umami juice, yeast extract, xylose, glucose, Disodium nucleotide, salt, monosodium glutamate, sugar, vitamin B1, L-cysteine hydrochloride, white pepper powder, ginger powder, bay leaf powder, garlic powder, mushroom stem powder, bean paste powder, octene Sodium starch base succinate, gum arabic, xanthan gum, roast chicken base, water. The preparation method includes the following steps: S1, preparing a roast chicken enzymolysis solution; S2, preparing a roast chicken incense base; S3, weighing various raw materials in proportion for use; S4, adding the roast chicken enzymolysis solution in a reaction tank, stirring and mixing. Heating, adding umami juice at the same time, then adding some raw materials, dissolving and carrying out a closed reaction; S5, adding the remaining raw materials after cooling to 85 °C, and cooling to 55 °C; S6, adding roast chicken fragrant base and carrying out emulsification operation, passing through a colloid mill After passing through the sieve, the essence of roast chicken paste is obtained. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112655932-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112956672-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114747747-A |
| priorityDate | 2019-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 125.