| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3e50a3d246ee31e0d8f3e79c0ee36f44 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate |
2020-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d7141d58a8c62551efbd6003613c348
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3f55dbf68c4d76b2fcbdc4167cdf503
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9a3e78075d20bdce1cd4a8bdd93184d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_781e8ef5bf4107d0295f8c95d250ac7f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af5082b6b13e0f47333fed486d1879e7 |
| publicationDate |
2021-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-112244232-A |
| titleOfInvention |
A kind of method for reducing the content of heterocyclic amine in roasted mutton cake |
| abstract |
The invention discloses a method for reducing the content of heterocyclic amines in roasted mutton cakes, which comprises three steps of preparing raw materials, making cakes and baking. The invention provides a method for adding tamarind bark extract in the roasting process to achieve the effect of greatly reducing the content of heterocyclic amines in the finished roasted mutton patties, making the roasted mutton patties safer to eat, and The method for reducing the content of heterocyclic amines has low cost and is suitable for large-scale industrial production. The added tamarind bark extract has a similar flavor to traditional red willow barbecue, and greatly improves the flavor and edible quality of roast lamb patties. No other ingredients are added except lamb patty and tamarind bark extract, natural, green and healthy. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114847443-A |
| priorityDate |
2020-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |