SHRINKAGE CONTROL MATERIAL FOR SEA FOOD OR MEAT, MANUFACTURING PROCESS OF HEAT-TREATED SEA FOOD OR HEAT-TREATED MEAT

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专利权人:

THE NISSHIN OILLIO GROUP; LTD.

发明人:

OKAZAKI, TOSHIKI,冈崎敏树,岡崎敏樹,MINOSHIMA, RYOICHI,蓑岛良一,蓑島良一,NAKAMURA, MASAHIRO,中村正裕,中村正裕

申请号：

TW100105242

公开号：

TW201200035A

申请日:

2011.02.17

申请国别(地区):

TW

年份:

2012

代理人:

摘要：

A shrinkage control material for sea food or meat including at least one member selected from the group consisting of a whole fat soybean flour having a nitrogen solubility index (NSI) of 70 to 93, a defatted soybean flour having a nitrogen solubility index (NSI) of 70 to 93, a soybean milk flour having a nitrogen solubility index (NSI) of 70 to 93 and a soybean whey flour.一種抑制海鮮類收縮用素材,含有:選自於由氮水溶指數(NSI)為70~93之全脂大豆粉、氮水溶指數(NSI)為70~93之脫脂大豆粉、氮水溶指數(NSI)為70~93之豆漿粉及大豆乳清粉末所構成群組中之1種或2種以上物質。

来源网站：

中国工程科技知识中心

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http://www.ckcest.cn/home/