http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111642558-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5a149d4650d6074645da7fbabffd99d5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 2020-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2feb9c28d0eadeb2a532bd83c1f3a4c6 |
| publicationDate | 2020-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111642558-A |
| titleOfInvention | A kind of preparation method of slow-release brine solution for braised pork with sauce |
| abstract | The invention discloses a method for preparing a slow-release brine solution for braised pork with sauce, which is used for prolonging the shelf life of marinated pork with sauce, while maintaining the original unique flavor of the braised pork product and delaying the loss of flavor. Using slow-release embedding technology, a certain proportion of the composite wall material of sodium starch octenyl succinate and maltodextrin is dissolved and then added with halogen material extract, and the antioxidant components and volatile flavor substances contained in it are embedded to make the product. Slow release brine. It can be slowly released during storage and preservation, significantly improve the shelf life of the braised pork product, reduce the rate of change of the flavour of the braised pork, improve the quality of the braised pork, increase consumers' desire to buy, and facilitate large-scale industrial production. |
| priorityDate | 2020-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.