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    • 7. 发明专利
    • Bonding of raw meat piece
    • 原料肉块的结合
    • JPS5754578A
    • 1982-04-01
    • JP13009780
    • 1980-09-20
    • Towa Kasei Kogyo Kk
    • TAKEMURA MOTOHIROEBISU TAKASHITATENO YOSHIAKIKATOU KAZUAKI
    • A23L13/60A23L13/00A23L17/00
    • PURPOSE: To bond pieces of raw meat, keeping the appearance and smell of the raw meat, and preventing the generation of surface exudate and amine odor, by using a complex of D-sorbitol and Ca(OH)
      2 as a binder.
      CONSTITUTION: Pieces of raw meat are bonded together using the complex of D- sorbitol and Ca(OH)
      2 represented by the formula C
      6 H
      14 O
      6 .[Ca(OH)
      2 ]
      n (n is 1 or 2). The bonding agent has comparable bonding force to the conventional bonding agent comprising a combination of casein, arginic acid, etc. and calcium. Furthermore, the necessary amount of the complex is as low as 0.01W5% of the weight of the raw meat piece, and water is completely unnecessary when the complex is used in the form of crystal, or the amount of water can be reduced when the complex is an aqueous solution. Consequently, the bonded product has the appearance and the smell of the natural raw meat, is free of surface exudate and the generation of amine odor, and gives a cooked product having similar appearance, taste, flavor, and feeling to the ordinary cooked meat block.
      COPYRIGHT: (C)1982,JPO&Japio
    • 目的:通过使用D-山梨糖醇和Ca(OH)2的复合物作为粘合剂,连接生肉片,保持生肉的外观和气味,防止表面渗出物和胺气味的产生。 构成:使用D-山梨糖醇和由C 6 H 14 O 6表示的Ca(OH)2的配合物[Ca(OH)2] n(n为1或2)将生肉块结合在一起。 粘合剂与包含酪蛋白,精氨酸等的组合的钙和钙的常规粘合剂具有相当的粘合力。 此外,复合物的必需量低于生肉片重量的0.01-5%,当复合物以结晶形式使用时,水完全不需要,或者当 该复合物是水溶液。 因此,粘合产品具有天然生肉的外观和气味,没有表面渗出物和产生胺气味,并且给普通熟肉块具有相似的外观,味道,风味和感觉的熟制品 。