http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111374290-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_972b180fc39b65e9aad84e73c49b5599 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d377f5a78014083579e14b4c012ba9e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7709e5f94b0ef73c011d45729cc4025 |
| publicationDate | 2020-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111374290-A |
| titleOfInvention | Seaweed flavor enhancer |
| abstract | The invention discloses a seaweed flavor enhancer which is prepared from the following raw materials in parts by weight: 10-15 parts of edible salt, 4-8 parts of rock candy powder, 5-15 parts of chicken essence, 5-10 parts of corn starch, 5-10 parts of maltodextrin, 1-3 parts of yeast extract, 0.5-2 parts of scallop powder, 5-10 parts of edible fungus powder, 20-25 parts of seaweed powder, 1-2 parts of nucleotide disodium, 10-15 parts of laver powder, 4-8 parts of citric acid and 10-20 parts of seaweed polypeptide powder. The invention also discloses a preparation method of the umami agent. The invention has the advantages that the used raw materials have fragrance, the used flavoring is mixed, no flavoring agent with artificial adjustment is used, the product is more natural, and no side effect is caused after long-term eating. And no reagent is added in the preparation process, so that pure nature is ensured. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022135180-A1 |
| priorityDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.