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    • 3. 发明申请
    • Method of manufacturing a transparent gelatin shape collagen food made with tendon and pettitoe of cow
    • 用牛皮腱制成透明胶状胶原蛋白食品的方法
    • US20090022870A1
    • 2009-01-22
    • US11880078
    • 2007-07-20
    • In Bong ChoSung Il ChoJinny Aliya ChoSung In Cho
    • In Bong ChoSung Il ChoJinny Aliya ChoSung In Cho
    • A23L1/312
    • A23J3/06A23J1/10A23L13/20A23L29/284
    • A method of manufacturing a gelatin shape collagen food, which contains a tendon structure therein, is provided. The method is comprised of: 1) boil tendons from a cow in water for 90 minutes, 2) quench the tendon with cold water at 15° C., 3) rip off meats from the tendons, 4) slice the tendons in a shape with a 5 mm thickness, 1 cm width and 10 cm length. At the same time 5) boil cow's pettitoe in water for one hour, 6) rip off skin of the cow pettitoe and remove fats by hand, 7) boil the cow's pettitoe again in water for 30 minutes to remove residual fat, 8) mix the sliced tendons and ripped off pettitoe in water in 1:1:4 volume ratios, add caramel drop, gelatin powders and apple cider, 9) boil down the mixtures prepared in the eighth step slowly for 1.5 hours, 10) put the mixture in a mold and quench as soon as possible, 11) dry out the gelatin structure by blowing air at room temperature for four hours, and 12) cut the gelatin structure into desired size.
    • 提供了一种制造其中含有腱结构的明胶胶原蛋白食品的方法。 该方法包括:1)在水中煮牛筋90分钟,2)用15℃的冷水淬火肌腱,3)从肌腱上撕下肉,4)将腱切成一个形状 具有5mm厚度,1cm宽度和10cm长度。 同时5)将牛肉在水中煮沸1小时,6)撕下牛皮的皮肤,用手清除脂肪,7)将牛的皮肤再次在水中煮沸30分钟以除去残留的脂肪,8)混合 切片肌腱以1:1:4的体积比在水中撕下,加入焦糖滴,明胶粉和苹果酒,9)将第八步中制备的混合物慢慢煮沸1.5小时,10)将混合物放入 尽快将模具淬火,11)在室温下吹入空气干燥明胶结构4小时,12)将明胶结构切成所需尺寸。