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LIQUID SEASONING, COOKING METHOD, AND COOKED FOOD
专利权人:
MIZKAN CO.,LTD.;Mizkan Holdings Co., Ltd.
发明人:
Ayana Furuno
申请号:
US15863237
公开号:
US20180125108A1
申请日:
2018.01.05
申请国别(地区):
US
年份:
2018
代理人:
摘要:
A cooking method of providing food with stewed taste includes providing a liquid preparation comprising oil, sodium chloride, and emulsifier; placing the liquid preparation and food ingredients in a cooking container; and heating the liquid preparation and the food ingredients in the cooking container at a temperature of 80° C. or higher. The mass ratio of the emulsifier to the oil in the liquid preparation is at least 1:1000. The liquid preparation has a pH of from 4.0 to 7.0, a Brix value of from 1 to 15, an oil concentration of from 0.1 to 4 mass %, an emulsifier concentration of 1 mass % or less, and a static viscosity of from 5 to 100 mPa·s·g/cm3 when heated at 80° C.
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中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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