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1. (WO2019041740) NITRITE-FREE CANTONESE STYLE SAUSAGE WITH FLAMMULINA VELUTIPER AND PREPARATION METHOD THEREFOR
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Pub. No.: WO/2019/041740 International Application No.: PCT/CN2018/074047
Publication Date: 07.03.2019 International Filing Date: 24.01.2018
IPC:
A23L 13/60 (2016.01) ,A23L 13/40 (2016.01) ,A23L 31/00 (2016.01) ,A23B 4/20 (2006.01)
[IPC code unknown for A23L 13/60][IPC code unknown for A23L 13/40][IPC code unknown for A23L 31]
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4
General methods for preserving meat, sausages, fish or fish products
14
Preserving with chemicals not covered by groups A23B4/02 or A23B4/12108
18
in the form of liquids or solids
20
Organic compounds; Micro-organisms; Enzymes
Applicants:
广东省农业科学院蚕业与农产品加工研究所 SERICULTURAL & AGRI-FOOD RESEARCH INSTITUTE, GUANGDONG ACADEMY OF AGRICULTURAL SCIENCES [CN/CN]; 中国广东省广州市 天河区东莞庄一横路133号 No. 133, YiHeng Rd. DongGuanZhuang, TianHe District Guangzhou, Guangdong 510610, CN
Inventors:
陈智毅 CHEN, Zhiyi; CN
刘学铭 LIU, Xueming; CN
程镜蓉 CHENG, Jingrong; CN
王旭苹 WANG, Xuping; CN
张友胜 ZHANG, Yousheng; CN
张业辉 ZHANG, Yehui; CN
汪靖瑜 WANG, Jingyu; CN
Agent:
北京超凡志成知识产权代理事务所(普通合伙) CHOFN INTELLECTUAL PROPERTY; 中国北京市 海淀区北四环西路68号左岸工社1215-1218室 Room 1215-1218, Floor 12 Left Bank Community No.68 Beisihuanxilu, Haidian District Beijing 100080, CN
Priority Data:
201710763151.630.08.2017CN
Title (EN) NITRITE-FREE CANTONESE STYLE SAUSAGE WITH FLAMMULINA VELUTIPER AND PREPARATION METHOD THEREFOR
(FR) SAUCISSE CANTONAISE SANS NITRITE COMPRENANT DU FLAMMULINA VELUTIPER ET SON PROCÉDÉ DE PRÉPARATION
(ZH) 一种无添加亚硝酸盐的金针菇广式腊肠及其制备方法
Abstract:
(EN) A nitrite-free Cantonese style sausage with flammulina velutiper and a preparation method therefor, relating to the technical field of safe processing of foods. The formula of the Cantonese style sausage with flammulina velutiper comprises the following components: pork, flavoring, flammulina velutiper extraction concentrate, chlorohemin, high-calcium food additives and antioxidative substances. The preparation method for the Cantonese style sausage with flammulina velutiper comprises the following steps: mixing and stirring the pork, the flavoring, the flammulina velutiper extraction concentrate, the chlorohemin, the high-calcium food additives and the antioxidative substances to obtain a raw material mixture, and preparing the raw material mixture into the nitrite-free Cantonese style sausage. The Cantonese style sausage produced is free of nitrites and has the same shelf life as traditional Cantonese style sausages; and the original color, nutrition and flavor of the Cantonese style sausages can be well reserved.
(FR) L'invention concerne une saucisse cantonaise sans nitrite comprenant du flammulina velutiper et son procédé de préparation, se rapportant au domaine technique du traitement sûr des aliments. La formule de la saucisse cantonaise comprenant du flammulina velutiper comprend les composants suivants : porc, arômes, concentré d'extrait de flammulina velutiper, chlorhémine, additifs alimentaires à haute teneur en calcium et substances antioxydantes. Le procédé de préparation de la saucisse cantonaise comprenant du flammulina velutiper comprend les étapes suivantes : mélange et brassage du porc, des arômes, du concentré d'extrait de flammulina velutiper, de la chlorhémine, des additifs alimentaires à haute teneur en calcium et des substances antioxydantes pour obtenir un mélange de matières premières, et à préparer le mélange de matières premières pour former la saucisse cantonaise sans nitrite. La saucisse cantonaise produite ne contient pas de nitrites et présente la même durée de conservation que les saucisses cantonaises classiques ; et la couleur, la nutrition et l'arôme d'origine des saucisses cantonaises peuvent être bien préservées.
(ZH) 一种无添加亚硝酸盐的金针菇广式腊肠及其制备方法,属于食品安全加工技术领域。该金针菇广式腊肠的配方包含以下组分:猪肉,调味料,金针菇提取浓缩液,氯化高铁血红素,高钙食品添加剂和抗氧化活性物质。其制备方法包括以下步骤:将猪肉,调味料,金针菇提取浓缩液,氯化高铁血红素,高钙食品添加剂和抗氧化活性物质搅拌混合得到的混合原料制备得到无添加亚硝酸盐的金针菇广式腊肠。生产的广式腊肠不含亚硝酸盐,具有传统广式腊肠的保质期,可以很好地保留了广式腊肠原有的色泽、营养及风味。
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, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, 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 (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (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)