WIPO logo
Mobile | Deutsch | Español | Français | 日本語 | 한국어 | Português | Русский | 中文 | العربية |
PATENTSCOPE

Search International and National Patent Collections
World Intellectual Property Organization
Search
 
Browse
 
Translate
 
Options
 
News
 
Login
 
Help
 
Machine translation
1. (WO2015027388) METHOD FOR IMPROVING GELLING OF SURIMI PRODUCT BASED ON SULFYDRYL OXIDIZATION OF SULFYDRYL PROTEASE
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2015/027388    International Application No.:    PCT/CN2013/082341
Publication Date: 05.03.2015 International Filing Date: 27.08.2013
IPC:
A23L 1/29 (2006.01), A23L 1/326 (2006.01)
Applicants: FUJIAN ANJOY FOODS CO., LTD [CN/CN]; No.2508, Xinyang Road, Haicang District Xiamen, Fujian 361026 (CN).
TAIZHOU ANJOY FOODS CO., LTD [CN/CN]; South Weisan Road East Jingsan Road, Economic Development Zone Taizhou, Jiangsu 225700 (CN)
Inventors: HUANG, Jianlian; (CN).
ZHANG, Qingmiao; (CN).
ZHOU, Wenguo; (CN).
ZHANG, Wenhai; (CN).
LIAN, Huizhang; (CN).
ZHANG, Ting; (CN).
WU, Chaohua; (CN).
ZHU, Liyan; (CN)
Agent: XIAMEN SHINHWA PATENT & TRADEMARK AGENCY CO., LTD.; 1/F,Taiwan Hotel, Hubin East Road Xiamen, Fujian 361004 (CN)
Priority Data:
Title (EN) METHOD FOR IMPROVING GELLING OF SURIMI PRODUCT BASED ON SULFYDRYL OXIDIZATION OF SULFYDRYL PROTEASE
(FR) PROCÉDÉ POUR AMÉLIORER LA GÉLIFICATION D'UN PRODUIT À BASE DE SURIMI AU MOYEN DE L'OXYDATION DES SULFHYDRYLS DE LA SULFHYDRYL PROTÉASE
(ZH) 一种基于巯基蛋白酶巯基氧化改善鱼糜制品凝胶的方法
Abstract: front page image
(EN)Disclosed is a method for improving gelling of surimi products based on the sulfydryl oxidization of sulfydryl protease, the method comprising the following steps: adding glucose oxidases in the process of blending surimi or chopping to pulp; and then molding and gelling.
(FR)L'invention concerne un procédé pour améliorer la gélification de produits à base de surimi, au moyen d'une oxydation des sulfhydryls de la sulfhydryl protéase, ce procédé comprenant les étapes suivantes: ajout de glucose oxydases au cours du processus de mélange du surimi ou de hachage pour la production de pâte, puis moulage et gélification.
(ZH)公开了一种基于巯基蛋白酶巯基氧化改善鱼糜制品凝胶的方法,包括以下步骤:在鱼糜擂溃或斩拌出浆过中添加葡萄糖氧化酶,然后成型,凝胶。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG).
Publication Language: Chinese (ZH)
Filing Language: Chinese (ZH)