The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jun. 20, 2023

Filed:

Jun. 24, 2020
Applicant:

Wuyi University, Guangdong, CN;

Inventors:

Yaoshun Liang, Guangdong, CN;

Minchao Liu, Guangdong, CN;

Chen Li, Guangdong, CN;

Assignee:

Wuyi University, Jiangmen, CN;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 17/20 (2016.01); A23L 17/00 (2016.01); A23L 29/00 (2016.01); A23L 27/40 (2016.01); A23L 29/30 (2016.01); A23L 5/40 (2016.01); A23L 27/21 (2016.01); A23L 23/00 (2016.01); A23L 27/10 (2016.01); A23L 27/50 (2016.01); A23L 31/15 (2016.01);
U.S. Cl.
CPC ...
A23L 17/20 (2016.08); A23L 5/40 (2016.08); A23L 17/65 (2016.08); A23L 23/00 (2016.08); A23L 27/10 (2016.08); A23L 27/215 (2016.08); A23L 27/40 (2016.08); A23L 27/50 (2016.08); A23L 29/035 (2016.08); A23L 29/35 (2016.08); A23L 31/15 (2016.08); A23V 2002/00 (2013.01);
Abstract

The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.


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Liang, Yaoshun. (2023). Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce (U.S. Patent No. 11678684). U.S. Patent and Trademark Office. https://idiyas.com/patent/badge/11678684

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