CN102805331A - Nutritional seasoning paste produced by biological catalysis technology and method thereof - Google Patents
Nutritional seasoning paste produced by biological catalysis technology and method thereof Download PDFInfo
- Publication number
- CN102805331A CN102805331A CN2011101446232A CN201110144623A CN102805331A CN 102805331 A CN102805331 A CN 102805331A CN 2011101446232 A CN2011101446232 A CN 2011101446232A CN 201110144623 A CN201110144623 A CN 201110144623A CN 102805331 A CN102805331 A CN 102805331A
- Authority
- CN
- China
- Prior art keywords
- parts
- bone
- skeleton
- nutritious flavouring
- weight portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to the technical field of biological catalysis technology, in particular to nutritional seasoning paste produced by the biological catalysis technology and a method thereof. The nutritional seasoning paste comprises the following raw materials in weight parts: 15-25 parts of water, 25-40 parts of bone, 0.5-1.1 parts of papain, 0.5-5 parts of L-cysteine hydrochloride, 2-10 parts of hydrolyzed vegetable protein powder, 0.5-15 parts of saccharides, 15-30 parts of condiment and 1-5 parts of modified starch. The nutritional seasoning paste is strong in bone aroma, thick and full and natural and pure in taste, can be widely used for seasoning and flavoring of various foods and can add natural pure bone flavor into various foods.
Description
Technical field
The present invention relates to the biocatalysis technology field, particularly relate to a kind of nutritious flavouring cream and method thereof of utilizing biocatalysis technology to produce.
Background technology
The skeleton of livestock and poultry accounts for 10% ~ 15% of its body weight, and China has the skeleton of 1,500 ten thousand tons livestock and poultry to produce every year approximately, and the skeleton resource is very abundant; Skeleton nutritious; Except that a large amount of calcareous, also contain the indispensable Phospholipids of brain, phosphoprotein, containing simultaneously can skin care; Replenish essence and blood, prevent the nutrient such as chondroitin, ossein and several amino acids, the vitamin etc. that wear out, also be rich in the multiple fresh materials that are such as being flavor amino acid, peptide class, nucleic acid, organic acid, itrogenous organic substance.But present consumption market, except that chop and spinal joints can directly be used for the diet, other bones are all unmarketable; Most skeletons all are not fully used; This not only causes huge waste, also can be easy to corruption because of the nutriment that skeleton is rich in, storage inconvenience; Thereby often be dropped, cause great waste and serious environmental to pollute.
Therefore, how people constantly utilize the research of resource of the skeleton of livestock and poultry fully.
Chinese invention patent application " 200910072356 " discloses " a kind of production method of live stock and fowl bone soup seasoning powder ", and its production technology may further comprise the steps: (one) fresh live stock and fowl bone cleans, impurity elimination; (2) pulverize; (3) high temperature infusion; (4) filter; (5) the filtrating vacuum concentrates; (6) add emulsifying agent and the wall material carries out microcapsule embedded; (7) high-pressure homogeneous; (8) spray-drying makes the live stock and fowl bone soup seasoning powder.The production method of above-mentioned live stock and fowl bone soup seasoning powder adopts the bright skeleton of the discarded livestock and poultry of food processing industry as raw material; Low price not only; And the perfect comprehensive utilization of livestock and poultry accessory substances; The skeleton resource that has solved livestock and poultry is simultaneously wasted in a large number, the embedding problem that causes environmental pollution, bone soup to be difficult for storing flavor substance in transportation and animal oil and the bone soup.
In the aforementioned production method, main through physical reactions steps such as pulverizing and infusions, nutrition, taste in the skeleton are discharged, but the nutriment in the skeleton is not extracted and is utilized fully, taste is strong inadequately.
Summary of the invention
The objective of the invention is to the deficiency to prior art, and a kind of nutritious flavouring cream that utilizes biocatalysis technology to produce is provided, it extracts and utilizes the nutriment in the skeleton fully, nutritious, bone aromatic strongly fragrant, abundant full, taste is natural pure.
Another object of the present invention is to provide a kind of method of utilizing biocatalysis technology to produce nutritious flavouring cream, its yield height, the nutritious flavouring cream excellent flavor that makes.
The present invention realizes through following technology.
A kind of nutritious flavouring cream that utilizes biocatalysis technology to produce, said raw material and weight thereof
Part as follows:
15 parts ~ 25 parts in water
25 parts ~ 40 parts on skeleton
0.5 part ~ 1.1 parts of papains
0.5 part ~ 5 parts of L-cysteine hydrochlorides
2 parts ~ 10 parts of hydrolytic plant protein powders
0.5 part ~ 15 parts of carbohydrates
15 parts ~ 30 parts of flavor enhancements
1 part ~ 5 parts of converted starches.
Preferably, a kind of nutritious flavouring cream that utilizes biocatalysis technology to produce, said raw material and weight portion thereof are following:
15 parts ~ 20 parts in water
30 parts ~ 40 parts on skeleton
0.5 part ~ 0.8 part of papain
0.5 part ~ 2.5 parts of L-cysteine hydrochlorides
5 parts ~ 8 parts of hydrolytic plant protein powders
0.5 part ~ 8 parts of carbohydrates
23 parts ~ 30 parts of flavor enhancements
1 part ~ 3 parts of converted starches.
Preferably, a kind of nutritious flavouring cream that utilizes biocatalysis technology to produce, said raw material and weight portion thereof are following:
20 parts ~ 25 parts in water
25 parts ~ 30 parts on skeleton
0.8 part ~ 1.1 parts of papains
2.5 parts ~ 5 parts of L-cysteine hydrochlorides
3 parts ~ 5 parts of hydrolytic plant protein powders
8 parts ~ 15 parts of carbohydrates
15 parts ~ 23 parts of flavor enhancements
3 parts ~ 5 parts of converted starches.
Wherein, said raw material also comprises 0.5 part ~ 3 parts alanine or methionine.
Wherein, said raw material also comprises 0.1 part ~ 2 parts VB1.
Wherein, said skeleton is any one or a few in chicken carcasses, pig skeleton, the ox bone frame.
Wherein, said flavor enhancement comprises salt, monosodium glutamate, I+G.
Wherein, said flavor enhancement also comprises one or both in garlic powder, the zanthoxylum powder.
A kind of method of utilizing biocatalysis technology to produce nutritious flavouring cream includes following steps:
A. raw material is prepared: the skeleton of above-mentioned weight portion is broken in bone cutter, and then at bone
Grind skeletonization mud in the mud mill;
B. enzyme digestion reaction: add the water of above-mentioned weight portion and the bone mud that steps A makes toward agitated reactor, agitated reactor is warming up to 100 ℃, water and bone mud are carried out boiling, then agitated reactor is cooled to 45 ℃ ~ 48 ℃; The papain that adds above-mentioned weight portion under constant temperature, carries out enzyme digestion reaction, and the reaction time is 2 hours, and then continues agitated reactor is warming up to 90 ℃, makes enzymolysis liquid;
C. Maillard reaction: the L-cysteine hydrochloride, hydrolytic plant protein powder and the carbohydrate that add above-mentioned weight portion in the enzymolysis liquid that makes toward step B; Agitated reactor is warming up to 100 ℃ ~ 103 ℃, under constant temperature, carries out Maillard reaction; Reaction time is 2 hours, makes reactant;
D. homogenization processing: add flavor enhancement in the reactant that makes toward step C, make mixture, agitated reactor is warming up to 90 ℃, the mixture that then agitated reactor is made carries out homogenization processing through colloid mill;
E. sterilization thickening: the mixture after step D processing adds converted starch, through disinfection equipment, is warming up to 95 ℃, carries out the sterilization thickening and handles, and makes nutritious flavouring cream;
F. quantitative filling, detection.
Wherein, skeleton is crushed to 0.8cm ~ 1.5cm in bone cutter, in bone mud mill, grinds skeletonization mud then, and the particle diameter of bone mud is 1.5mm ~ 2.5mm.
Beneficial effect of the present invention is: a kind of nutritious flavouring that utilizes biocatalysis technology to produce
Cream, said raw material and weight portion thereof are following: 15 parts ~ 25 parts in water, 25 parts ~ 40 parts on skeleton, 0.5 part ~ 1.1 parts of papains, 0.5 part ~ 5 parts of L-cysteine hydrochlorides, 2 parts ~ 10 parts of hydrolytic plant protein powders, 0.5 part ~ 15 parts of carbohydrates, 15 parts ~ 30 parts of flavor enhancements, 1 part ~ 5 parts of converted starches.The present invention adopts skeleton as raw material, has kept the natural components and the fragrance of skeleton, and the lasting with resistance and high temperature resistance property and stable and durable is nutritious; Papain effectively utilizes the nutritions such as protein of skeleton, improves food value greatly, has improved the quality of meat flavour seasoning paste; Between L-cysteine hydrochloride and the carbohydrate Maillard reaction taking place, can produce strong fragrance; Bone of the present invention aromatic strongly fragrant, abundant full, taste is natural pure, can be widely used in the seasoning and seasoning of various food, can give various food with honest nature bone fragrance.
The present invention adopts mechanical means that skeleton is carried out fragmentation, and the skeleton response area is increased,
Quicken the stripping of effective ingredient, enzyme digestion reaction fully decomposes the nutritions such as protein of skeleton, produces strong fragrance through Maillard reaction, the nutritious flavouring cream that the present invention makes, and its yield is high, nutritious, excellent flavor.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1.
A kind of nutritious flavouring cream that utilizes biocatalysis technology to produce, said raw material and weight portion thereof are following: 16 parts in water, 40 parts on skeleton, 0.5 part of papain, 1.3 parts of L-cysteine hydrochlorides, 3 parts of hydrolytic plant protein powders, 13 parts of carbohydrates, 21.3 parts of flavor enhancements, 2 parts of converted starches, 2.8 parts of alanine, 0.1 part of VB1.Wherein, skeleton is a chicken carcasses, and carbohydrate is a glucose, and flavor enhancement comprises 10.8 parts of salt, 10 parts of monosodium glutamates, 0.5 part of I+G.
A kind of method of utilizing biocatalysis technology to produce nutritious flavouring cream includes following steps:
A. raw material is prepared: the skeleton of above-mentioned weight portion is crushed to about 1cm in bone cutter
Bone broken, in bone mud mill, the bone breakdown mill being become particle diameter then is the bone mud of 2mm size;
B. enzyme digestion reaction: add toward agitated reactor that water and the steps A of above-mentioned weight portion make
Bone mud is warming up to 100 ℃ with agitated reactor, and water and bone mud are carried out boiling, then agitated reactor is cooled to 45 ℃ ~ 48 ℃; The papain that adds above-mentioned weight portion under constant temperature, carries out enzyme digestion reaction, and the reaction time is 2 hours, and then continues agitated reactor is warming up to 90 ℃, makes enzymolysis liquid;
C. Maillard reaction: the VB1, L-cysteine hydrochloride, hydrolytic plant protein powder, alanine and the carbohydrate that add above-mentioned weight portion in the enzymolysis liquid that makes toward step B; Agitated reactor is warming up to 100 ℃ ~ 103 ℃; Under constant temperature; Carry out Maillard reaction, the reaction time is 2 hours, makes reactant;
D. homogenization processing: add flavor enhancement in the reactant that makes toward step C, make mixture, agitated reactor is warming up to 90 ℃, the mixture with agitated reactor carries out homogenization processing through colloid mill then;
E. sterilization thickening: the mixture after step D processing adds converted starch, through disinfection equipment, is warming up to 95 ℃, carries out the sterilization thickening and handles, and makes nutritious flavouring cream;
F. quantitative filling, survey through metal detector.
The nutritious flavouring cream that present embodiment makes is that the chicken flavor concentrates seasoning paste.
Embodiment 2.
A kind of nutritious flavouring cream that utilizes biocatalysis technology to produce; Said raw material and weight portion thereof are following: 20 parts in water, 30 parts on skeleton, 1.1 parts of papains, 1 part of VB1,2.8 parts of L-cysteine hydrochlorides, 4.5 parts of hydrolytic plant protein powders, 15 parts of carbohydrates, 23.6 parts of flavor enhancements, 4 parts of converted starches.Wherein, skeleton is the pig skeleton, and carbohydrate comprises 1.3 parts of 13.7 parts of glucose and white sugar, and flavor enhancement comprises 12.6 parts of salt, 10 parts of monosodium glutamates, 0.5 part of I+G, 0.5 part in garlic powder.
A kind of method of utilizing biocatalysis technology to produce nutritious flavouring cream includes following steps:
A. raw material is prepared: the skeleton of above-mentioned weight portion is crushed to a 0.8cm left side in bone cutter
Right bone is broken, and in bone mud mill, the bone breakdown mill being become particle diameter then is the bone mud of 1.5mm size;
B. enzyme digestion reaction: add toward agitated reactor that water and the steps A of above-mentioned weight portion make
Bone mud is warming up to 100 ℃ with agitated reactor, and water and bone mud are carried out boiling, then agitated reactor is cooled to 45 ℃ ~ 48 ℃; The papain that adds above-mentioned weight portion under constant temperature, carries out enzyme digestion reaction, and the reaction time is 2 hours, and then continues agitated reactor is warming up to 90 ℃, makes enzymolysis liquid;
C. Maillard reaction: the VB1, L-cysteine hydrochloride, hydrolytic plant protein powder and the carbohydrate that add above-mentioned weight portion in the enzymolysis liquid that makes toward step B; Agitated reactor is warming up to 100 ℃ ~ 103 ℃, under constant temperature, carries out Maillard reaction; Reaction time is 2 hours, makes reactant;
D. homogenization processing: add flavor enhancement in the reactant that makes toward step C, make mixture, agitated reactor is warming up to 90 ℃, the mixture with agitated reactor carries out homogenization processing through colloid mill then;
E. sterilization thickening: the mixture after step D processing adds converted starch, through disinfection equipment, is warming up to 95 ℃, carries out the sterilization thickening and handles, and makes nutritious flavouring cream;
F. quantitative filling, survey through metal detector.
The nutritious flavouring cream that present embodiment makes is that the pig flavor concentrates seasoning paste.
Embodiment 3.
A kind of nutritious flavouring cream that utilizes biocatalysis technology to produce; Said raw material and weight portion thereof are following: 25 parts in water, 38 parts on skeleton, 0.8 part of papain, 0.5 part of L-cysteine hydrochloride, 8 parts of hydrolytic plant protein powders, 0.5 part of alanine, 0.9 part of carbohydrate, 23.3 parts of flavor enhancements, 3 parts of converted starches.
Wherein, skeleton comprises 8 parts on 30 parts on ox bone frame and pig skeleton, and carbohydrate is a glucose, and flavor enhancement comprises 12.25 parts of salt, 10 parts of monosodium glutamates, 1 part of I+G, 0.05 part of zanthoxylum powder.
A kind of method of utilizing biocatalysis technology to produce nutritious flavouring cream includes following steps:
A. raw material is prepared: the skeleton of above-mentioned weight portion is crushed to a 1.5cm left side in bone cutter
Right bone is broken, and in bone mud mill, the bone breakdown mill being become particle diameter then is the bone mud of 2.5mm size;
B. enzyme digestion reaction: add toward agitated reactor that water and the steps A of above-mentioned weight portion make
Bone mud is warming up to 100 ℃ with agitated reactor, and water and bone mud are carried out boiling, then agitated reactor is cooled to 45 ℃ ~ 48 ℃; The papain that adds above-mentioned weight portion under constant temperature, carries out enzyme digestion reaction, and the reaction time is 2 hours, and then continues agitated reactor is warming up to 90 ℃, makes enzymolysis liquid;
C. Maillard reaction: the L-cysteine hydrochloride, hydrolytic plant protein powder, alanine and the carbohydrate that add above-mentioned weight portion in the enzymolysis liquid that makes toward step B; Agitated reactor is warming up to 100 ℃ ~ 103 ℃; Under constant temperature; Carry out Maillard reaction, the reaction time is 2 hours, makes reactant;
D. homogenization processing: add flavor enhancement in the reactant that makes toward step C, make mixture, agitated reactor is warming up to 90 ℃, the mixture with agitated reactor carries out homogenization processing through colloid mill then;
E. sterilization thickening: the mixture after step D processing adds converted starch, through disinfection equipment, is warming up to 95 ℃, carries out the sterilization thickening and handles, and makes nutritious flavouring cream;
F. quantitative filling, survey through metal detector.
The nutritious flavouring cream that present embodiment makes is that the ox flavor concentrates seasoning paste.
Should be noted that at last; Above embodiment is only in order to explain technical scheme of the present invention; But not to the restriction of protection domain of the present invention, although with reference to preferred embodiment the present invention has been done explanation at length, those of ordinary skill in the art is to be understood that; Can make amendment or be equal to replacement technical scheme of the present invention, and not break away from the essence and the scope of technical scheme of the present invention.
Claims (10)
1. nutritious flavouring cream that utilizes biocatalysis technology to produce, it is characterized in that: said raw material and weight portion thereof are following:
15 parts ~ 25 parts in water
25 parts ~ 40 parts on skeleton
0.5 part ~ 1.1 parts of papains
0.5 part ~ 5 parts of L-cysteine hydrochlorides
2 parts ~ 10 parts of hydrolytic plant protein powders
0.5 part ~ 15 parts of carbohydrates
15 parts ~ 30 parts of flavor enhancements
1 part ~ 5 parts of converted starches.
2. the nutritious flavouring cream that utilizes biocatalysis technology to produce according to claim 1, it is characterized in that: said raw material and weight portion thereof are following:
15 parts ~ 20 parts in water
30 parts ~ 40 parts on skeleton
0.5 part ~ 0.8 part of papain
0.5 part ~ 2.5 parts of L-cysteine hydrochlorides
5 parts ~ 8 parts of hydrolytic plant protein powders
0.5 part ~ 8 parts of carbohydrates
23 parts ~ 30 parts of flavor enhancements
1 part ~ 3 parts of converted starches.
3. the nutritious flavouring cream that utilizes biocatalysis technology to produce according to claim 1, it is characterized in that: said raw material and weight portion thereof are following:
20 parts ~ 25 parts in water
25 parts ~ 30 parts on skeleton
0.8 part ~ 1.1 parts of papains
2.5 parts ~ 5 parts of L-cysteine hydrochlorides
3 parts ~ 5 parts of hydrolytic plant protein powders
8 parts ~ 15 parts of carbohydrates
15 parts ~ 23 parts of flavor enhancements
3 parts ~ 5 parts of converted starches.
4. the nutritious flavouring cream that utilizes biocatalysis technology to produce according to claim 1, it is characterized in that: said raw material also comprises 0.5 part ~ 3 parts alanine or methionine.
5. the nutritious flavouring cream that utilizes biocatalysis technology to produce according to claim 1, it is characterized in that: said raw material also comprises 0.1 part ~ 2 parts VB1.
6. the nutritious flavouring cream that utilizes biocatalysis technology to produce according to claim 1, it is characterized in that: said skeleton is any one or a few in chicken carcasses, pig skeleton, the ox bone frame.
7. the nutritious flavouring cream that utilizes biocatalysis technology to produce according to claim 1, it is characterized in that: said flavor enhancement comprises salt, monosodium glutamate, I+G.
8. the nutritious flavouring cream that utilizes biocatalysis technology to produce according to claim 6, it is characterized in that: said flavor enhancement also comprises one or both in garlic powder, the zanthoxylum powder.
9. any described a kind of method of utilizing biocatalysis technology to produce nutritious flavouring cream of claim 1 ~ 8 is characterized in that: include following steps:
A. raw material is prepared: the skeleton of above-mentioned weight portion is broken in bone cutter, and then at bone
Grind skeletonization mud in the mud mill;
B. enzyme digestion reaction: add the water of above-mentioned weight portion and the bone mud that steps A makes toward agitated reactor, agitated reactor is warming up to 100 ℃, water and bone mud are carried out boiling, then agitated reactor is cooled to 45 ℃ ~ 48 ℃; The papain that adds above-mentioned weight portion under constant temperature, carries out enzyme digestion reaction, and the reaction time is 2 hours, and then continues agitated reactor is warming up to 90 ℃, makes enzymolysis liquid;
C. Maillard reaction: the L-cysteine hydrochloride, hydrolytic plant protein powder and the carbohydrate that add above-mentioned weight portion in the enzymolysis liquid that makes toward step B; Agitated reactor is warming up to 100 ℃ ~ 103 ℃, under constant temperature, carries out Maillard reaction; Reaction time is 2 hours, makes reactant;
D. homogenization processing: add flavor enhancement in the reactant that makes toward step C, make mixture, agitated reactor is warming up to 90 ℃, the mixture that then agitated reactor is made carries out homogenization processing through colloid mill;
E. sterilization thickening: the mixture after step D processing adds converted starch, through disinfection equipment, is warming up to 95 ℃, carries out the sterilization thickening and handles, and makes nutritious flavouring cream;
F. quantitative filling, detection.
10. the method for utilizing biocatalysis technology to produce nutritious flavouring cream according to claim 9, it is characterized in that: skeleton is crushed to 0.8cm ~ 1.5cm in bone cutter, in bone mud mill, grinds skeletonization mud then, and the particle diameter of bone mud is 1.5mm ~ 2.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101446232A CN102805331B (en) | 2011-05-31 | 2011-05-31 | Nutritional seasoning paste produced by biological catalysis technology and method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101446232A CN102805331B (en) | 2011-05-31 | 2011-05-31 | Nutritional seasoning paste produced by biological catalysis technology and method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102805331A true CN102805331A (en) | 2012-12-05 |
| CN102805331B CN102805331B (en) | 2013-12-04 |
Family
ID=47229337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101446232A Active CN102805331B (en) | 2011-05-31 | 2011-05-31 | Nutritional seasoning paste produced by biological catalysis technology and method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102805331B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284119A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Beef marrow bone zymolyte and application thereof |
| CN103892227A (en) * | 2014-04-11 | 2014-07-02 | 浙江省农业科学院 | High-calcium chicken flavor extract and production method thereof |
| CN105105076A (en) * | 2015-07-22 | 2015-12-02 | 天津春发生物科技集团有限公司 | Roast chicken essence and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58165763A (en) * | 1982-03-29 | 1983-09-30 | Meiji Seika Kaisha Ltd | Preparation of natural seasoning |
| JP2960894B2 (en) * | 1997-02-04 | 1999-10-12 | サンベースフード株式会社 | Production method of fermented seasonings |
| CN101006857A (en) * | 2006-01-26 | 2007-08-01 | 陈勇 | Products of nutrients for bones and preparation method |
| CN101874590A (en) * | 2009-11-17 | 2010-11-03 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
-
2011
- 2011-05-31 CN CN2011101446232A patent/CN102805331B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58165763A (en) * | 1982-03-29 | 1983-09-30 | Meiji Seika Kaisha Ltd | Preparation of natural seasoning |
| JP2960894B2 (en) * | 1997-02-04 | 1999-10-12 | サンベースフード株式会社 | Production method of fermented seasonings |
| CN101006857A (en) * | 2006-01-26 | 2007-08-01 | 陈勇 | Products of nutrients for bones and preparation method |
| CN101874590A (en) * | 2009-11-17 | 2010-11-03 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284119A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Beef marrow bone zymolyte and application thereof |
| CN103892227A (en) * | 2014-04-11 | 2014-07-02 | 浙江省农业科学院 | High-calcium chicken flavor extract and production method thereof |
| CN103892227B (en) * | 2014-04-11 | 2015-10-21 | 浙江省农业科学院 | A kind of high calcium chicken flavor medicinal extract and manufacture method thereof |
| CN105105076A (en) * | 2015-07-22 | 2015-12-02 | 天津春发生物科技集团有限公司 | Roast chicken essence and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102805331B (en) | 2013-12-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101840213B1 (en) | Production method of low molecular collagen peptide and food composition using this low molecular collagen peptide | |
| CN102488180B (en) | Method for preparing natural mutton flavour by utilizing sheep bone | |
| CN102845707B (en) | Production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton | |
| CN104305271A (en) | Preparation method of chicken bone meal and chicken essence containing same | |
| CN102845711B (en) | Production technology for producing nutrient seasoning paste by enzymatic method using avian skeleton | |
| CN101810354A (en) | Crocodile drinking liquid and production process thereof | |
| CN105361076A (en) | Preparation method of concentrated jelly-like bone soup | |
| CN101273779B (en) | Method for preparing food products with high osteocalcin | |
| CN112438356A (en) | Multi-element compound peptide solid beverage and preparation method thereof | |
| CN105325734A (en) | Pet dog feed inducing agent and preparation method thereof | |
| CN106262575A (en) | A kind of low value Portunustrituberculatus prepares the production technology of seafood condiment | |
| CN105265804A (en) | Preparation method of feed for improving milk yield of cows | |
| CN102805331B (en) | Nutritional seasoning paste produced by biological catalysis technology and method thereof | |
| CN105394700A (en) | Method for preparing fish-flavor compound delicious seasoning by adopting Maillard reaction | |
| Ramírez | Innovative uses of fisheries by-products | |
| CN109275863A (en) | A kind of processing method of meat flavor | |
| Lal et al. | Diverse uses of valuable seafood processing industry waste for sustainability: a review | |
| CN102805329B (en) | Nutritional seasoning powder produced by using biological catalysis technology and method thereof | |
| CN102845708B (en) | Production technology for producing nutrient seasoning powder by biological enzyme techniques using avian skeleton | |
| CN104905213A (en) | Blood supplementing and nourishing poultry bone seasoning | |
| CN102805328B (en) | Nutritional seasoning powder produced from bacillus protease complex enzyme and mould protease and production method thereof | |
| CN105495526A (en) | Enzymatic catalysis concentration type pork-flavor essence and preparation method thereof | |
| CN105475963A (en) | Preparation method of liquid chicken-flavor composite delicious seasoning | |
| CN102845709B (en) | Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton | |
| CN105767296A (en) | Pure natural chlorella composite nutritional powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180212 Address after: 523505 Guangdong province Dongguan City Qishi town Dongping village road of science and technology Patentee after: Dongguan Dao Flavor Food Co., Ltd. Address before: Dongguan City Dongshan Xi'an Qishi Town Village Industrial Zone 523511 Guangdong city of Dongguan province Maillard Food Co. Ltd. Patentee before: Dongguan Meilade Food Co., Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190329 Address after: 523000 Dongping Science and Technology Road, Qishi Town, Dongguan City, Guangdong Province Patentee after: Guangdong Weibawei Technology Co., Ltd. Address before: 523505 Dongping Science and Technology Road, Qishi Town, Dongguan City, Guangdong Province Patentee before: Dongguan Dao Flavor Food Co., Ltd. |
|
| TR01 | Transfer of patent right |