Method for improving meat product flavor

The invention relates to application of meat product processing, meat protein glycosylation and flavor regulation. According to the related application, the purpose of regulating and controlling the adsorption capacity of meat protein to flavor substances is achieved through glycosylation with reduc...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	NIU XUENING, FENG XIANCHAO, DOU PEIPEI, CHENG XINGGUANG, CHEN LIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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