http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114376126-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6e9b9c766d2088dd5b1d268222460654 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-62 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2022-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_effffc054128328ba7a4e46faa3041fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_572d425569807ca7841381aeeb5a7a30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_915fe642fb89d1065a28dd8753886034 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc9ba3e4f259cc8ea342a5132b539e4c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f0fe6e58b9c8522eebeacfa2ba7720a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70347af3d9f7258eaf9b236c2126e8b4 |
| publicationDate | 2022-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114376126-A |
| titleOfInvention | A kind of preparation method of chicken fresh orange taste meat beverage |
| abstract | The invention discloses a production process of a chicken fresh orange-flavored meat drink. The formula is as follows: 1000g of pure water, 300-500g of fresh orange, 150-250g of chicken breast, 70-90g of white sugar, 30-40g of starch, and 20g of high fructose syrup. ‑40g, sodium carboxymethyl cellulose 0.8‑1.0g, sodium citrate 0.2‑0.4g, and citric acid 0.1‑0.2g. The invention solves the problem of protein flocculation and precipitation caused by heating of chicken in the beverage, so that the meat-flavored beverage has higher nutritional value; in particular, fresh orange juice is added to adjust the taste of the meat-based beverage and avoid the meaty smell of the product. Meat beverages are rich in various vitamins and high-quality protein that is beneficial to human growth and development. After drinking, it can achieve the effect of supplementing physical strength and eliminating fatigue. It is suitable for consumption by all kinds of people, especially those who need high-quality protein intake. The technological process of the invention is scientific and reasonable, and can be applied to industrialized production. |
| priorityDate | 2022-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.