http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114231354-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78f2b85f0141fb9941078450b37454eb |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B3-00 |
| filingDate | 2021-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6be75e5d9b94e60c836014fc259899bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4082d183a8c5eab39dc75004a51e744f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e21e6203bb7bac6a8e3d24f4a810cc50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab9426611143a2afd7792e7e9628a91d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed756e951b648b8ce4fc5010c1155367 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_400a699bfe1767b705468fb632193dde http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f628c373211ce59b72037ee1db3e3eaf |
| publicationDate | 2022-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114231354-A |
| titleOfInvention | High-efficiency beef tallow enzymolysis method |
| abstract | The invention discloses a high-efficiency beef tallow enzymolysis method, which comprises the following steps: the method comprises the following steps: placing the minced beef tallow with fixed mass in an enzymolysis tank, heating and stirring at 55 ℃ for pre-melting and thermal denaturation, and controlling the mass ratio of the meat paste to the water to be 1-5:1 in the process; step two: after the temperature is stable, adding the complex enzyme solution into an enzymolysis tank; step three: and (3) uniformly stirring the mixture, and performing enzymolysis for 1-2 h after the temperature is stable. The invention relates to a high-efficiency beef tallow enzymolysis method, which is characterized in that under the optimal enzymolysis condition, lipase is utilized to crush fat cells, fat particles, polypeptide amino acid and other substances are released, the oil dissolution is accelerated, the energy consumption is reduced, and meanwhile, the beef tallow product with strong fragrance, mellow taste and strong fragrance is generated by the mutual reaction of enzymolysis products and the oil. |
| priorityDate | 2021-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.