http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2027723-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89f3efb8583f1229b9a555a3776c89ba http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f1d78fba17e72aa346f5ee68874622d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_26ed25f3feac102eae4ed421389c340f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2021-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fac7a4b2f49bfff81fdd15d567345c25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58780e72008fa4db205287e87bdcff9f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f6868cd865f9f437c0cd409add50628 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aed8a2ff267aee8a61573edb21b3380d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3eb37457a0406659622385ce8d3fa14d |
| publicationDate | 2021-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NL-2027723-A |
| titleOfInvention | Color protection method for prepared pork chops |
| abstract | The present disclosure relates to the technical field of prepared meat products, and in particular to a color pro— tection method for prepared pork chops. The method includes raw meat thawing a trimming a marinade injection stumbling and marinating a stuffing a freezing a slicing and packaging a frozen storage at —l8°C; the marinade is formulated as follows: based on the mass ratio of raw meat, l—2% salt, O.2—O.4% monosodium glutamate, O.4—O.6% sugar, 0.08—0.12% white pepper, O.4—O.6% sodium tripolyphosphate, 0.08—0.12% sodiunl bicarbonate, 0.15—0.25% ginger* powder, 0.05—0.20% heme, and 28—32% ice water. In the present disclosure, the heme is used for the color protection of prepared.pork chops, and an optimal addition amount thereof is explored through a plurality of experiments; experimental results indicate that after the prepared pork chops with the heme are thawed repeatedly, there is no significant difference in smell be— fore and after processing, and flavor has a little change; moreover, there are insignificant differences in redness and yellowness values of the pork chops. |
| priorityDate | 2020-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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