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    • 10. 发明申请
    • METHOD FOR UPGRADING OF MRM (MECHANICALLY RECOVERED MEAT)
    • MRM(机械恢复肉)升级方法
    • WO1990005462A1
    • 1990-05-31
    • PCT/DK1989000272
    • 1989-11-17
    • NOVO-NORDISK A/SRASMUSSEN, Peter, BoyenRANCKE-MADSEN, Anders
    • NOVO-NORDISK A/S
    • A23L01/317
    • A23L13/48
    • In the method for upgrading of MRM (mechanically recovered meat), wherein MRM is treated with an endoprotease with a pH-activity optimum above neutrality with a proteolytic activity related to a weight unit of dry protein which will generate a maximum viscosity increase in relation to the initial viscosity of at least 50 %, for a period of time corresponding to a resulting viscosity of the MRM which is between 100 and 75 % of the maximum viscosity generated by the enzyme treatment, whereafter the enzymatic activity is destroyed by means of any method which does not harm the functionality of the meat. The method does not involve any dilution with relatively large amounts of non-meat proteins, it gives rise to satisfactory organoleptic and functional properties, and it is relatively cheap.
    • 在用于升级MRM(机械回收肉)的方法中,其中MRM用具有优于中性的pH活性的内切蛋白酶处理,具有与干蛋白重量单位相关的蛋白水解活性,其将相对于 初始粘度至少为50%,一段时间对应于由酶处理产生的最大粘度的100-75%之间的MRM的所得粘度,然后通过任何方法破坏酶活性 这不会损害肉的功能。 该方法不涉及相对大量非肉蛋白的任何稀释,它产生令人满意的感官和功能特性,并且相对便宜。