CN105192847A - Food water-retaining agent - Google Patents
Food water-retaining agent Download PDFInfo
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- CN105192847A CN105192847A CN201510516839.5A CN201510516839A CN105192847A CN 105192847 A CN105192847 A CN 105192847A CN 201510516839 A CN201510516839 A CN 201510516839A CN 105192847 A CN105192847 A CN 105192847A
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- parts
- water
- food
- potassium chloride
- corn oil
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- Pending
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- 235000013305 food Nutrition 0.000 title claims abstract description 33
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 50
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 39
- 229930006000 Sucrose Natural products 0.000 claims abstract description 25
- 239000002285 corn oil Substances 0.000 claims abstract description 25
- 235000005687 corn oil Nutrition 0.000 claims abstract description 25
- 239000001103 potassium chloride Substances 0.000 claims abstract description 25
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 25
- 239000005720 sucrose Substances 0.000 claims abstract description 25
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 25
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 20
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 20
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 20
- 239000003638 chemical reducing agent Substances 0.000 claims description 31
- 235000009508 confectionery Nutrition 0.000 claims description 24
- 235000011187 glycerol Nutrition 0.000 claims description 19
- 241000206575 Chondrus crispus Species 0.000 claims description 16
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 16
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 16
- 229960005055 sodium ascorbate Drugs 0.000 claims description 16
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 abstract 1
- 229930195725 Mannitol Natural products 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000594 mannitol Substances 0.000 abstract 1
- 235000010355 mannitol Nutrition 0.000 abstract 1
- 230000006378 damage Effects 0.000 description 10
- 208000027418 Wounds and injury Diseases 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 5
- 230000009246 food effect Effects 0.000 description 5
- 208000014674 injury Diseases 0.000 description 5
- 238000011031 large-scale manufacturing process Methods 0.000 description 5
- 238000003786 synthesis reaction Methods 0.000 description 5
- 230000002194 synthesizing effect Effects 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 230000003020 moisturizing effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- QJZYHAIUNVAGQP-UHFFFAOYSA-N 3-nitrobicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1C2C=CC1C(C(=O)O)C2(C(O)=O)[N+]([O-])=O QJZYHAIUNVAGQP-UHFFFAOYSA-N 0.000 description 1
- NGDQQLAVJWUYSF-UHFFFAOYSA-N 4-methyl-2-phenyl-1,3-thiazole-5-sulfonyl chloride Chemical compound S1C(S(Cl)(=O)=O)=C(C)N=C1C1=CC=CC=C1 NGDQQLAVJWUYSF-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000004021 humic acid Substances 0.000 description 1
- FYDKNKUEBJQCCN-UHFFFAOYSA-N lanthanum(3+);trinitrate Chemical compound [La+3].[O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O FYDKNKUEBJQCCN-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 239000001120 potassium sulphate Substances 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
Classifications
-
- A23L3/3562—
-
- A23L3/358—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a food water-retaining agent. The food water-retaining agent comprises, by mass, 7-15 parts of corn oil, 20-30 parts of potassium chloride, 2-8 parts of sucrose fatty acid ester, 1-4 parts of mannitol, 1-3 parts of trehalose and 20-30 parts of glycerinum. The food water-retaining agent can be widely applied to meat, aquatic products and common vegetables and fruits and has the effect of replenishing water, the food water-retaining agent can be widely applied to the field of various food classifications even though the water replenishing effect for a single variety is not better than that of water-retaining agents in the prior art, consumers do not need to purchase independent water-retaining agents for single varieties, the purpose that one water-retaining agent is applicable to water retaining of various kinds of food can be achieved, the production cost is saved, and the trouble caused by repeated purchase is avoided.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of food water-loss reducer.
Background technology
Present food is in the process of processing, often need to add water-loss reducer to carry out water conservation, special in meat or aquatic products based food, water-loss reducer is absolutely necessary food additives, but water-loss reducer classification is on the market numerous, different products often needs to select different water-loss reducers, Water-saving effect could be realized, consumer is made often not know the needs selecting any water-loss reducer could meet oneself, as number of patent application is: 200910079875.4, the applying date is: 2009-03-13, the patent of invention that name is called " compound water retaining agent and preparation method thereof for potato ", its technical scheme is: the embodiment of the present invention provides a kind of compound water retaining agent for potato and preparation method thereof.Each raw material that this water-loss reducer comprises following weight ratio mixes, and each raw material is: humic acid potassium 2-12, water-loss reducer 14-36, urea 16-24, calcium monohydrogen phosphate 16-24, potassium sulphate fertilizer 8-12, lanthanum nitrate 1, yttrium nitrate 1, crosslinking agent 5-7.Above-mentioned patent, just for potato, when being used on other food, above-mentioned water-loss reducer well can not play the effect of water conservation, and for above-mentioned situation, existing water-loss reducer exists function singleness, problem that scope of application limitation is larger.
Summary of the invention
There is function singleness, problem that scope of application limitation is larger to overcome water-loss reducer, proposing a kind of food water-loss reducer now.
For realizing above-mentioned technique effect, technical solution of the present invention is as follows:
A kind of food water-loss reducer, it is characterized in that, comprise corn oil, potassium chloride, sucrose fatty ester, sweet mellow wine, trehalose and glycerine, the mass fraction of each composition is respectively: described corn oil is 7-15 part, described potassium chloride is 20-30 part, described sucrose fatty ester is 2-8 part, described sweet mellow wine is 1-4 part, described trehalose is 1-3 part, described glycerine is 20-30 part.
Described corn oil is 9-13 part, described potassium chloride is 23-27 part, described sucrose fatty ester is 3-6 part, described sweet mellow wine is 2-3 part, described trehalose is 2-3 part, described glycerine is 23-28 part.
Described corn oil is 11 parts, described potassium chloride is 25 parts, described sucrose fatty ester is 4 parts, described sweet mellow wine is 2 parts, described trehalose is 2 parts, described glycerine is 26 parts.
Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 0.5-2.5 part, described carragheen is 3-8 part, described sodium ascorbate is 5-6 part, described edible salt is 1-4 part.
Described Monascus color is 1.2 parts, described carragheen is 4 parts, described sodium ascorbate is 5 parts, described edible salt is 3 parts.
The invention has the advantages that:
The present invention adopts the corn oil used, potassium chloride, sucrose fatty ester, sweet mellow wine, trehalose and glycerine, Monascus color, carragheen, the composition such as sodium ascorbate and edible salt, meat can be applied in widely, on aquatic products and common vegetable fruit, play effect of moisturizing, although its moisturizing effect for single variety is not as moisturizing agent of the prior art, but the present invention can be widely used among each food classification field, consumer need not buy independent water-loss reducer for independent kind, and the object that a kind of water-loss reducer is suitable for multiple types food water conservation can be realized, save production cost, avoid the trouble repeatedly bought.
Detailed description of the invention
Embodiment 1
A kind of food water-loss reducer comprises corn oil, potassium chloride, sucrose fatty ester, sweet mellow wine, trehalose and glycerine, and the mass fraction of each composition is respectively: described corn oil is 7-15 part, described potassium chloride is 20-30 part, described sucrose fatty ester is 2-8 part, described sweet mellow wine is 1-4 part, described trehalose is 1-3 part, described glycerine is 20-30 part.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form brand-new a kind of food water-loss reducer, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the corn oil that the application uses, potassium chloride, sucrose fatty ester, sweet mellow wine etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Embodiment 2
A kind of food water-loss reducer comprises corn oil, potassium chloride, sucrose fatty ester, sweet mellow wine, trehalose and glycerine, and the mass fraction of each composition is respectively: described corn oil is 9-13 part, described potassium chloride is 23-27 part, described sucrose fatty ester is 3-6 part, described sweet mellow wine is 2-3 part, described trehalose is 2-3 part, described glycerine is 23-28 part.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form brand-new a kind of food water-loss reducer, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the corn oil that the application uses, potassium chloride, sucrose fatty ester, sweet mellow wine etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Embodiment 3
A kind of food water-loss reducer comprises corn oil, potassium chloride, sucrose fatty ester, sweet mellow wine, trehalose and glycerine, and the mass fraction of each composition is respectively: described corn oil is 11 parts, described potassium chloride is 25 parts, described sucrose fatty ester is 4 parts, described sweet mellow wine is 2 parts, described trehalose is 2 parts, described glycerine is 26 parts.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form brand-new a kind of food water-loss reducer, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the corn oil that the application uses, potassium chloride, sucrose fatty ester, sweet mellow wine etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Embodiment 4
A kind of food water-loss reducer comprises corn oil, potassium chloride, sucrose fatty ester, sweet mellow wine, trehalose and glycerine, and the mass fraction of each composition is respectively: described corn oil is 7-15 part, described potassium chloride is 20-30 part, described sucrose fatty ester is 2-8 part, described sweet mellow wine is 1-4 part, described trehalose is 2-3 part, described glycerine is 20-30 part.Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 0.5-2.5 part, described carragheen is 3-8 part, described sodium ascorbate is 5-6 part, described edible salt is 1-4 part.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form brand-new a kind of food water-loss reducer, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the corn oil that the application uses, potassium chloride, sucrose fatty ester, sweet mellow wine etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Embodiment 5
A kind of food water-loss reducer comprises corn oil, potassium chloride, sucrose fatty ester, sweet mellow wine, trehalose and glycerine, and the mass fraction of each composition is respectively: described corn oil is 11 parts, described potassium chloride is 25 parts, described sucrose fatty ester is 4 parts, described sweet mellow wine is 2 parts, described trehalose is 2 parts, described glycerine is 26 parts.Also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 1.2 parts, described carragheen is 4 parts, described sodium ascorbate is 5 parts, described edible salt is 3 parts.The mode that the present invention adopts the fresh-keeping composition of synthesis to combine with natural fresh-keeping composition, form brand-new a kind of food water-loss reducer, can in conjunction with the advantage of synthesizing class antistaling agent and crude antistaling agent, under the prerequisite extending fresh keeping time as far as possible, irremediable injury that antistaling agent causes human body can also be reduced.And the corn oil that the application uses, potassium chloride, sucrose fatty ester, sweet mellow wine etc., be natural component, it is convenient to obtain, be suitable for large-scale production needs, and low price, the Monascus color used is, carragheen is, sodium ascorbate and edible salt etc. then belong to less to harm, human body use after the less classification of residue, both be combined with each other, and can make to reach best to the fresh-keeping effect of food.
Claims (5)
1. a food water-loss reducer, it is characterized in that: comprise corn oil, potassium chloride, sucrose fatty ester, sweet mellow wine, trehalose and glycerine, the mass fraction of each composition is respectively: described corn oil is 7-15 part, described potassium chloride is 20-30 part, described sucrose fatty ester is 2-8 part, described sweet mellow wine is 1-4 part, described trehalose is 1-3 part, described glycerine is 20-30 part.
2. a kind of food water-loss reducer according to claim 1, is characterized in that: described corn oil is 9-13 part, described potassium chloride is 23-27 part, described sucrose fatty ester is 3-6 part, described sweet mellow wine is 2-3 part, described trehalose is 2-3 part, described glycerine is 23-28 part.
3. a kind of food water-loss reducer according to claim 2, is characterized in that: described corn oil is 11 parts, described potassium chloride is 25 parts, described sucrose fatty ester is 4 parts, described sweet mellow wine is 2 parts, described trehalose is 2 parts, described glycerine is 26 parts.
4. a kind of food water-loss reducer according to claim 1,2 or 3, it is characterized in that: also include Monascus color, carragheen, sodium ascorbate and edible salt, the mass fraction of each composition is respectively: described Monascus color is 0.5-2.5 part, described carragheen is 3-8 part, described sodium ascorbate is 5-6 part, described edible salt is 1-4 part.
5. a kind of food water-loss reducer according to claim 4, is characterized in that: described Monascus color is 1.2 parts, described carragheen is 4 parts, described sodium ascorbate is 5 parts, described edible salt is 3 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510516839.5A CN105192847A (en) | 2015-08-21 | 2015-08-21 | Food water-retaining agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510516839.5A CN105192847A (en) | 2015-08-21 | 2015-08-21 | Food water-retaining agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192847A true CN105192847A (en) | 2015-12-30 |
Family
ID=54941116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510516839.5A Pending CN105192847A (en) | 2015-08-21 | 2015-08-21 | Food water-retaining agent |
Country Status (1)
| Country | Link |
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| CN (1) | CN105192847A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941596A (en) * | 2016-05-18 | 2016-09-21 | 青岛博智汇力生物科技有限公司 | Aquatic product temporary rearing and living keeping agent capable of removing heavy metal, use method and application |
| CN106418243A (en) * | 2016-10-17 | 2017-02-22 | 东北农业大学 | Regulator capable of decreasing water activity of dried meat paste slice, dried meat paste slice and preparation method of dried meat paste slice |
| CN106490489A (en) * | 2016-10-17 | 2017-03-15 | 东北农业大学 | A kind of regulator for reducing dried meat product water activity, dried meat product and preparation method thereof |
| CN113598224A (en) * | 2021-08-09 | 2021-11-05 | 广西大学 | Phosphorus-free water-retaining agent for chilled meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223903A (en) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | Compound water retention preparation for cold fresh meat |
| CN102450661A (en) * | 2010-10-19 | 2012-05-16 | 天津三农金科技有限公司 | High-efficiency water-retaining agent for meat products |
| CN104095274A (en) * | 2013-04-09 | 2014-10-15 | 安琪酵母股份有限公司 | Compound fresh-keeping agent composition and application thereof, and raw wet noodle using fresh-keeping agent composition |
-
2015
- 2015-08-21 CN CN201510516839.5A patent/CN105192847A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223903A (en) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | Compound water retention preparation for cold fresh meat |
| CN102450661A (en) * | 2010-10-19 | 2012-05-16 | 天津三农金科技有限公司 | High-efficiency water-retaining agent for meat products |
| CN104095274A (en) * | 2013-04-09 | 2014-10-15 | 安琪酵母股份有限公司 | Compound fresh-keeping agent composition and application thereof, and raw wet noodle using fresh-keeping agent composition |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941596A (en) * | 2016-05-18 | 2016-09-21 | 青岛博智汇力生物科技有限公司 | Aquatic product temporary rearing and living keeping agent capable of removing heavy metal, use method and application |
| CN106418243A (en) * | 2016-10-17 | 2017-02-22 | 东北农业大学 | Regulator capable of decreasing water activity of dried meat paste slice, dried meat paste slice and preparation method of dried meat paste slice |
| CN106490489A (en) * | 2016-10-17 | 2017-03-15 | 东北农业大学 | A kind of regulator for reducing dried meat product water activity, dried meat product and preparation method thereof |
| CN113598224A (en) * | 2021-08-09 | 2021-11-05 | 广西大学 | Phosphorus-free water-retaining agent for chilled meat |
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Application publication date: 20151230 |