Patent application number | Description | Published |
20130045303 | FROZEN DOUGH FOR MICROWAVEABLE FOOD, ITS PREPARING METHOD AND THE USE THEREOF FOR PROCESSING MICROWAVABLE FRIED FRITTERS - The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits. | 02-21-2013 |
20140065691 | Delta-9 desaturase used in the biosynthesis of polyunsaturated fatty acids - The present invention provides novel fatty acid desaturases genes used for synthesis of polyunsaturated fatty acids, especially delta-9 desaturases (FADS9-I). The present invention also provides nucleic acid sequence coding the above-described desaturases, expression vector of the above-described desaturases and recombinant microorganism expressing above-described desaturases. | 03-06-2014 |
20140099683 | Omega-3 desaturase used in the biosynthesis of polyunsaturated fatty acids - The present invention provides novel fatty acid desaturases genes used for synthesis of polyunsaturated fatty acids, especially omega-3 desaturases (FADS15). The present invention also provides nucleic acid sequence coding the above-described desaturases, expression vector of the above-described desaturases and recombinant microorganism expressing above-described desaturases. | 04-10-2014 |
20140341873 | New Strain of Cadmium-Removing Lactobacillus plantarum Bacterium, and Uses of the Same - The invention provides a novel strain of cadmium-removing | 11-20-2014 |
20140363501 | The protective effects and application of a Lactobacillus rhamnosus on the alleviation of chronic alcoholic liver injury - An anti-oxidative | 12-11-2014 |
20140363860 | Omega-3 desaturase used in the biosynthesis of polyunsaturated fatty acids - The present invention provides novel fatty acid desaturases genes used for synthesis of polyunsaturated fatty acids, especially ω3 desaturases (FADS15). The present invention also provides nucleic acid sequence coding the above-described desaturases, expression vector of the above-described desaturases and recombinant microorganism expressing above-described desaturases. | 12-11-2014 |
20140369981 | protective effects and application of a Lactobacillus plantarum on the alleviation of lead toxicity | 12-18-2014 |
20150056328 | PREPARATION AND THE USE OF FROZEN DOUGH FOR MICROWAVABLE FRIED FRITTERS - It relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. | 02-26-2015 |