发明名称 |
PROCESSING METHOD OF SALTED ANCHOVIES |
摘要 |
The salted anchovy sauce is prepared by (1) adding 40-60wt.% pure water, and the precursors of maillard reaction containing 0.1-1.0wt.% fructose syrup, 0.1-0.8wt.% thiamine hydrochloride salt, 0.1-0.8wt.% l-cystine, and 0.1-0.6wt.% dl-methionine into 100wt.% pickled anchovy, (2) heating the obtd. mixt. at 100=F2deg.C for 60min. with stirring, and (3) filtering it to obtain the final product. |
申请公布号 |
KR960014610(B1) |
申请公布日期 |
1996.10.16 |
申请号 |
KR19930030198 |
申请日期 |
1993.12.28 |
申请人 |
NONG SIM CO.,LTD |
发明人 |
SHIN, JAE-IK;CHOE, SOO-BOK;LEE, SEUNG-RYUL;KIM, JIN-HA;CHO, SAM-RAE;SIM, SUN-TAEK |
分类号 |
A23L27/24;A23L17/00 |
主分类号 |
A23L27/24 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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