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    • 30. 发明公开
    • 로즈메리 추출물을 첨가한 돈육소시지 제조방법
    • 一种与挥发性提取物混合的食品制造方法
    • KR1020120129424A
    • 2012-11-28
    • KR1020110047670
    • 2011-05-20
    • 한경대학교 산학협력단
    • 최일신최한준이조원김은주
    • A23L13/60A23L33/00A23L3/36
    • A23L13/65A22C11/00A23L3/365A23L13/42A23L33/105A61K36/53
    • PURPOSE: A producing method of pork sausage containing a rosemary extract is provided to improve the lipid rancidity prevention and anti-oxidation ability of the pork sausage. CONSTITUTION: A producing method of pork sausage containing a rosemary extract comprises the following steps: crushing pork using plates; mixing seasonings and ice into the crushed pork by stirring the mixture 20 times in the speed of 2,100rpm; adding pork and pork fat into the mixture before stirring the mixture with more ice 45 times in the speed of 4,200rpm; and inserting the rosemary extract into the mixture. [Reference numerals] (AA) Assorting material meat; (BB) Crushing; (CC) Finely cutting and mixing; (DD) Inserting a rosemary extract(1-2%); (EE) Filling; (FF) Firstly sterilizing and cooling; (GG) Packaging; (HH) Secondly sterilizing and cooling; (II) Low-temperature storing
    • 目的:提供含有迷迭香提取物的猪肉香肠的生产方法,以改善猪肉香肠的脂质酸败预防和抗氧化能力。 构成:含有迷迭香提取物的猪肉香肠的生产方法包括以下步骤:使用板破碎猪肉; 通过搅拌混合物20次,以2100rpm的速度将调味料和冰混合成粉碎的猪肉; 在混合物中加入猪肉和猪肉脂肪,然后以4,200rpm的速度将混合物用更多的冰45次; 并将迷迭香提取物插入混合物中。 (附图标记)(AA)分类材料肉; (BB)粉碎; (CC)精细切割混合; (DD)插入迷迭香提取物(1-2%); (EE)灌装; (FF)首先消毒冷却; (GG)包装; (HH)二次灭菌冷却; (二)低温保存