http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101320579-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2011-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101320579-B1 |
| titleOfInvention | Crab Flavoring Agent Using Red Crab Potato Water and Its Manufacturing Method |
| abstract | The present invention relates to a crab flavoring agent using the red crab self-contained water and a method for preparing the same. The crab flavoring agent according to the present invention is centrifuged by mixing the red crab leg cooker and the red crab body cooker, and after adjusting the separated supernatant to pH 3 at pH 10 and centrifuging to obtain a red crab porcelain precipitate. Hydrolysates this with a mixed enzyme of flavorzyme and protamex to obtain a hydrolyzate of precipitated red crab, and then adds amino acids, sugars, and nucleic acids to the heated reaction product. After the obtained, it is characterized in that it is prepared by adjusting the brix by adding reduced sweetened sugar and adding flavoring. Crab flavoring agent according to the present invention by using the discarded red crab self-contained water, the production cost is cheap and economical and environmental pollution can be avoided and environmentally friendly. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230090391-A |
| priorityDate | 2011-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.