CN106616434A - Compound soybean protein concentrate - Google Patents
Compound soybean protein concentrate Download PDFInfo
- Publication number
- CN106616434A CN106616434A CN201611039513.9A CN201611039513A CN106616434A CN 106616434 A CN106616434 A CN 106616434A CN 201611039513 A CN201611039513 A CN 201611039513A CN 106616434 A CN106616434 A CN 106616434A
- Authority
- CN
- China
- Prior art keywords
- soybean
- protein concentrate
- soybean protein
- products
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 29
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 29
- 239000012141 concentrate Substances 0.000 title claims abstract description 28
- 150000001875 compounds Chemical class 0.000 title abstract 4
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 8
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 6
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 6
- 240000004584 Tamarindus indica Species 0.000 claims abstract 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 15
- 235000013622 meat product Nutrition 0.000 abstract description 10
- 229920002907 Guar gum Polymers 0.000 abstract description 5
- 235000010417 guar gum Nutrition 0.000 abstract description 5
- 239000000665 guar gum Substances 0.000 abstract description 5
- 229960002154 guar gum Drugs 0.000 abstract description 5
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 4
- 229930195729 fatty acid Natural products 0.000 abstract description 4
- 239000000194 fatty acid Substances 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 239000000546 pharmaceutical excipient Substances 0.000 abstract description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 4
- 240000006240 Linum usitatissimum Species 0.000 abstract 2
- 235000004431 Linum usitatissimum Nutrition 0.000 abstract 2
- 229920000881 Modified starch Polymers 0.000 abstract 2
- 239000004368 Modified starch Substances 0.000 abstract 2
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 229920001525 carrageenan Polymers 0.000 abstract 2
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 abstract 2
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 abstract 2
- 235000019426 modified starch Nutrition 0.000 abstract 2
- 238000000199 molecular distillation Methods 0.000 abstract 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 241000596504 Tamarindus Species 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 238000005461 lubrication Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 230000008595 infiltration Effects 0.000 description 4
- 238000001764 infiltration Methods 0.000 description 4
- 230000035699 permeability Effects 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 108010033040 Histones Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention relates to a compound soybean protein concentrate, in particular to a compound soybean protein concentrate special for improving the quality of sausage type meat products. The main raw materials of the compound soybean protein concentrate comprise soybean protein isolate, modified starch, soybean dietary fibers, soybean flour, sucrose fatty acid ester, molecular distillation glycerol monostearate, soybean lecithin, guar gum, carrageenin, konjaku flour, linseed gum and tamarind gum, wherein the soybean dietary fibers can enhance the water absorption of products, the modified starch as a water retaining agent and a tissue excipient enables the products to have good elasticity and stability, the sucrose fatty acid ester, the molecular distillation glycerol monostearate and the soybean lecithin can improve the emulsifying capacity of the products, and the konjaku flour, the carrageenin, the guar gum, the linseed gum and the tamarind gum can improve the viscoelasticity, the water retention capacity and the oil retention capacity of the products, increase the product yield and improve the mouth feel of the products.
Description
Technical field
The present invention relates to a kind of re-compounded soybean protein concentrate, specifically a kind of dedicated for raising sausage meat products
The re-compounded soybean protein concentrate of quality.
Background technology
Sausage meat products are liked with deep the advantages of its good local flavor, mouthfeel and instant by various people.
Soybean protein (separating albumen, protein concentrate and histone etc.) is Main Foods addition commonly used in sausage meat products
Agent, plays different quality-improvings effects in different types of sausage, by water conservation, protect oil, emulsification, strengthen gel-type,
Improve viscosity, improve the effect reduction production cost such as dispersiveness, improve products taste, improving product quality.
So far, substantial amounts of research has been carried out in terms of meat products quality-improving both at home and abroad, it was found that many can be carried
The food additives of high meat products quality, such as soybean protein, phosphate, emulsifying agent and varieties of food items thickener.Soybean protein
Be widely used with its good feature and nutritive value, and the FSPC of traditional alcohol method processing due to
The excessive denaturation of protein so that this protein almost without functions such as gelation, emulsibility and viscoplasticity, is applied to sausage class
Good water conservation can not be played during meat products, oil is protected, is increased product viscoplasticity, improves products taste and other effects, this serious restriction
Its application in the food industry.And though the protein concentrate of acid system processing has certain feature, because application effect has
Limit is also only used for some low side meat products.But, compared with albumen is separated, protein concentrate has significantly excellent on cost
Gesture.Therefore, select suitable raw material function equipment good and low cost protein concentrate is to improve meat products quality and reduce
One of effective ways of production cost, at present both at home and abroad for the compounding of feature protein concentrate is rarely reported.
The content of the invention
The invention aims to separating the remaining bean dregs of albumen using soybean processing increases added value, becoming people needs
The dietary fiber wanted and specially design processing technology, the technique can make soybean protein isolate residual residue become human demand
The diet fiber product of high added value, is extended can again soybean processing industrial chain.
Technical scheme is as follows：
A kind of re-compounded soybean protein concentrate, the primary raw material of described re-compounded soybean protein concentrate includes soybean separation protein
In vain, converted starch, soybean dietary fiber, bean powder, sucrose fatty ester, molecular clock monoglyceride, soybean lecithin, guar gum,
Carragheen, konjaku flour, flaxseed gum, tamarind gum.
In above-mentioned technical proposal, the consumption (mass fraction) of each raw material is：
In above-mentioned technical proposal, the consumption (mass fraction) of each raw material is：
The invention has the advantages that：The primary raw material of re-compounded soybean protein concentrate of the present invention includes soybean
Separate albumen, converted starch, soybean dietary fiber, bean powder, sucrose fatty ester, molecular clock monoglyceride, soybean lecithin, Guar
Bean gum, carragheen, konjaku flour, flaxseed gum, tamarind gum.Soybean dietary fiber can improve the water imbibition of product；Denaturation is formed sediment
Powder makes product have preferably elasticity and stability as water-loss reducer and tissue excipient；Sucrose fatty ester, molecular clock list
Sweet fat and soybean lecithin can improve the emulsifying capacity of product, konjaku flour, carragheen, guar gum, flaxseed gum and tamarind
Glue can improve the viscoplasticity of product and water conservation Oil keeping, improve yield rate and can improve the mouthfeel of product.
Specific embodiment
Technical scheme is further described with reference to instantiation：
Embodiment one
A kind of re-compounded soybean protein concentrate that the present invention is provided, accurately weigh 46 parts of soybean protein isolates, 20 parts of bean powderes, 5
Portion converted starch, 5 parts of soybean dietary fibers, 1 part of sucrose fatty acid ester, 0.5 part of molecular clock monoglyceride, 1 part of flaxseed gum,
0.5 part of carragheen and 2 parts of guar gums are sufficiently mixed and uniformly make re-compounded soybean protein concentrate, are added in proportion in sausage,
Prepared sausage.Obtained product hardness is than with the product increase by 12.5% that albumen makes is separated, elasticity increases by 9.2%, yield rate
It is high by 10.7%, with exquisiteness it is glossy, do not glue that casing, taste lubrication, hardness are big, elasticity is good, without infiltration permeability phenomenon, yield rate
High the advantages of, water conservation protects oily effect and reaches 1:5:8.
Embodiment two
A kind of re-compounded soybean protein concentrate that the present invention is provided, accurately weigh 50 parts of soybean protein isolates, 37 parts of bean powderes, 10
Portion converted starch, 17 parts of soybean dietary fibers, 2 parts of sucrose fatty acid esters, 1 part of molecular clock monoglyceride, 1.7 parts of soybean lecithins,
1.5 parts of carragheens, 1 part of konjaku flour, 4 parts of guar gums, 1.5 parts of tamarind gums are sufficiently mixed and uniformly make re-compounded soybean concentrate egg
In vain, it is added in proportion in sausage, sausage is obtained.Obtained product hardness with the product for separating albumen making than being increased
11.2%, elasticity increases by 10.1%, and yield rate is high by 14.3%, with exquisiteness it is glossy, do not glue casing, taste lubrication, hardness it is big,
Elasticity is good, without infiltration permeability phenomenon, yield rate is high the advantages of, water conservation protects oily effect can reach 1:5.5:8.
Embodiment three
A kind of re-compounded soybean protein concentrate that the present invention is provided, accurately weighs 56 parts of soybean protein isolates, 15 parts of denaturation and forms sediment
Powder, 25 parts of soybean dietary fibers, 1.5 parts of molecular clock monoglycerides, 2 parts of soybean lecithins, 3 parts of flaxseed gums, 1.5 portions of konjaku flours, 6
Part guar gum and 2 parts of tamarind gums are sufficiently mixed and uniformly make re-compounded soybean protein concentrate, are added in proportion in sausage, make
Obtain sausage.Obtained product hardness is than with the product increase by 14.7% that albumen makes is separated, elasticity increases by 7.8%, and yield rate is high
11.7%, with exquisiteness it is glossy, do not glue that casing, taste lubrication, hardness are big, elasticity is good, high without infiltration permeability phenomenon, yield rate
The advantages of, water conservation protects oily effect can reach 1:5:8.
The re-compounded soybean protein concentrate that the present invention is provided is milky or pale yellow powder, it is adaptable to the perfume (or spice) of various emulsifieds
Sausage product, can significantly improve the quality of product, can be added in sausage in various modes such as dry method, wet method, dry and wet mixing methods.
Compared with other albumen, the protein concentrate of alcohol method production hardly has feature, and water conservation, the oily effect of guarantor are poor, separate albumen and protect
Water, the oily effect of guarantor are generally 1:4:4, i.e., a albumen can protect 4 parts of water and 4 parts of oil, and re-compounded soybean provided by the present invention is dense
The water conservation of pix protein protects oily effect and reaches as high as 1:5.5:8, i.e., a albumen can protect 5.5 parts of water and 8 parts of oil, which greatly enhances
The yield rate of product；With extremely excellent water conservation, protect oily effect；The consistency and elasticity of product can also be significantly increased, is improved
The quality structure of product, and give the mouthfeel of the fine and smooth lubrication of product.
The re-compounded soybean protein concentrate that the present invention is provided for sausage meat products obtained in raw material there is structure exquisiteness to have light
It is damp, do not glue that casing, taste lubrication, hardness are big, elasticity is good, without infiltration permeability phenomenon, yield rate is high the advantages of.
Above example is only unrestricted to illustrate technical scheme, and those skilled in the art are without departing from this
In the case of inventive technique scheme objective and scope, the modification carried out to technical solution of the present invention or equivalent all should be contained
Cover in scope of the presently claimed invention.
Claims (3)
1. a kind of re-compounded soybean protein concentrate, it is characterised in that：The primary raw material of described re-compounded soybean protein concentrate includes big
Beans separate albumen, converted starch, soybean dietary fiber, bean powder, sucrose fatty ester, molecular clock monoglyceride, soybean lecithin, melon
That bean gum, carragheen, konjaku flour, flaxseed gum, tamarind gum.
2. a kind of re-compounded soybean protein concentrate according to claim 1, it is characterised in that：Consumption (the quality of each raw material
Number) be：
3. a kind of re-compounded soybean protein concentrate according to claim 2, it is characterised in that：Consumption (the quality of each raw material
Number) be：
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611039513.9A CN106616434A (en) | 2016-11-10 | 2016-11-10 | Compound soybean protein concentrate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611039513.9A CN106616434A (en) | 2016-11-10 | 2016-11-10 | Compound soybean protein concentrate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616434A true CN106616434A (en) | 2017-05-10 |
Family
ID=58812391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611039513.9A Pending CN106616434A (en) | 2016-11-10 | 2016-11-10 | Compound soybean protein concentrate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616434A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967552A (en) * | 2018-06-22 | 2018-12-11 | 山东嘉华保健品股份有限公司 | A kind of bean product specialized soybean albumen powder and its production method |
| CN108991533A (en) * | 2018-06-22 | 2018-12-14 | 山东嘉华保健品股份有限公司 | A kind of expanded soybean protein body and its production method |
| CN109349542A (en) * | 2018-10-29 | 2019-02-19 | 河南农业大学 | A method of it improving conditioning pork chop and is retained Oil keeping |
| CN109770334A (en) * | 2017-11-13 | 2019-05-21 | 广西高源淀粉有限公司 | A kind of environmental type converted starch and preparation method thereof |
| WO2019154883A1 (en) * | 2018-02-12 | 2019-08-15 | Freddy Hirsch Group Ag | Filling composition for coated food products |
| CN113729174A (en) * | 2021-09-07 | 2021-12-03 | 徐兴达 | Processing method of sauced meat product |
| CN114617253A (en) * | 2020-12-10 | 2022-06-14 | 广州碧水源生物科技有限公司 | Nutritional powder containing semen Lini and semen glycines and radix Ginseng |
| CN115804435A (en) * | 2023-01-03 | 2023-03-17 | 山东御馨生物科技股份有限公司 | Composition for improving hardness, elasticity and water loss rate of frozen sausage and meat ball products, preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1459635A1 (en) * | 2003-03-20 | 2004-09-22 | Solae, Llc | Transglutaminase cross-linked soy protein composition, fish and meat products and analogues thereof |
| CN101147596A (en) * | 2007-11-05 | 2008-03-26 | 南京雨润食品有限公司 | Oil protecting agent |
| CN101161120A (en) * | 2007-10-23 | 2008-04-16 | 山东新嘉华实业集团有限公司 | A re-compounded soybean protein concentrate |
| CN102885195A (en) * | 2011-07-19 | 2013-01-23 | 谷神生物科技集团有限公司 | Complex type alcohol method functional concentrated protein and production method thereof |
| CN105454405A (en) * | 2015-12-02 | 2016-04-06 | 河南科技学院 | Special non-phosphorus water retaining agent containing rich dietary fiber and used for pork shashlik |
-
2016
- 2016-11-10 CN CN201611039513.9A patent/CN106616434A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1459635A1 (en) * | 2003-03-20 | 2004-09-22 | Solae, Llc | Transglutaminase cross-linked soy protein composition, fish and meat products and analogues thereof |
| CN101161120A (en) * | 2007-10-23 | 2008-04-16 | 山东新嘉华实业集团有限公司 | A re-compounded soybean protein concentrate |
| CN101147596A (en) * | 2007-11-05 | 2008-03-26 | 南京雨润食品有限公司 | Oil protecting agent |
| CN102885195A (en) * | 2011-07-19 | 2013-01-23 | 谷神生物科技集团有限公司 | Complex type alcohol method functional concentrated protein and production method thereof |
| CN105454405A (en) * | 2015-12-02 | 2016-04-06 | 河南科技学院 | Special non-phosphorus water retaining agent containing rich dietary fiber and used for pork shashlik |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770334A (en) * | 2017-11-13 | 2019-05-21 | 广西高源淀粉有限公司 | A kind of environmental type converted starch and preparation method thereof |
| WO2019154883A1 (en) * | 2018-02-12 | 2019-08-15 | Freddy Hirsch Group Ag | Filling composition for coated food products |
| CN108967552A (en) * | 2018-06-22 | 2018-12-11 | 山东嘉华保健品股份有限公司 | A kind of bean product specialized soybean albumen powder and its production method |
| CN108991533A (en) * | 2018-06-22 | 2018-12-14 | 山东嘉华保健品股份有限公司 | A kind of expanded soybean protein body and its production method |
| CN109349542A (en) * | 2018-10-29 | 2019-02-19 | 河南农业大学 | A method of it improving conditioning pork chop and is retained Oil keeping |
| CN114617253A (en) * | 2020-12-10 | 2022-06-14 | 广州碧水源生物科技有限公司 | Nutritional powder containing semen Lini and semen glycines and radix Ginseng |
| CN113729174A (en) * | 2021-09-07 | 2021-12-03 | 徐兴达 | Processing method of sauced meat product |
| CN115804435A (en) * | 2023-01-03 | 2023-03-17 | 山东御馨生物科技股份有限公司 | Composition for improving hardness, elasticity and water loss rate of frozen sausage and meat ball products, preparation method and application thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
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| RJ01 | Rejection of invention patent application after publication |