公开(公告)号：US20130251847A1

公开(公告)日：2013-09-26

申请号：US13990255

申请日：2011-11-28

申请人： Helge Ulmer ,  Rebecca Lian Hwee Peng ,  Lan Qin ,  Jingsen Li

发明人： Helge Ulmer ,  Rebecca Lian Hwee Peng ,  Lan Qin ,  Jingsen Li

IPC分类号： A23L1/22

CPC分类号： A23L27/24 ,  A23L13/30 ,  A23L23/00 ,  A23L23/10 ,  A23L27/26 ,  A23L27/88 ,  C12P1/02 ,  C12P1/04

摘要： A method for preparing a food seasoning product comprising a solid state fermentation step, an hydrolysis step and a thermal reaction step, wherein the solid state fermentation step, hydrolysis step and thermal reaction step are carried out in the same reaction vessel.

摘要翻译： 一种制备食品调味品的方法，包括固相发酵步骤，水解步骤和热反应步骤，其中固相发酵步骤，水解步骤和热反应步骤在相同的反应容器中进行。

公开(公告)号：US20130260000A1

公开(公告)日：2013-10-03

申请号：US13994014

申请日：2011-12-12

申请人： Rebecca Lian Hwee Peng ,  Lan Qin ,  Helge Ulmer

发明人： Rebecca Lian Hwee Peng ,  Lan Qin ,  Helge Ulmer

IPC分类号： A23L1/226

CPC分类号： A23L27/201 ,  A23L23/00 ,  A23L23/10 ,  A23L27/215

摘要： A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and processing the intermediate product with the other ingredients to obtain the final culinary flavouring product.

摘要翻译： 通过在调色剂递送成分和至少一种热反应前体之间进行热反应制备的浓缩香料基产品和由包含调味剂递送成分和其它成分的成分制备烹饪调味产品的方法包括使色调反应 用至少一种热反应前体输送成分以获得中间产物，并用其它成分处理中间产物以获得最终的烹饪调味产品。

公开(公告)号：USD994935S1

公开(公告)日：2023-08-08

申请号：US29818513

申请日：2021-12-09

申请人： Lan Qin

设计人： Lan Qin

摘要： FIG. 1 is a front, right, and top perspective view of a portable lamp, showing my design.
FIG. 2 is a rear, left, and bottom perspective view thereof.
FIG. 3 is a front elevation view thereof.
FIG. 4 is a rear elevation view thereof.
FIG. 5 is a left side elevation view thereof.
FIG. 6 is a right side elevation view thereof.
FIG. 7 is a top plan view thereof; and,
FIG. 8 is a bottom plan view thereof.
The broken lines shown in the drawings are included for the purpose of illustrating portions of the portable lamp that form no part of the claimed design.

公开(公告)号：US20160249661A1

公开(公告)日：2016-09-01

申请号：US15030989

申请日：2013-10-21

申请人： Lan QIN ,  Shuhua KONG ,  NESTEC S.A.

发明人： Lan Qin ,  Shuhau Kong

IPC分类号： A23L1/23 ,  A23D9/007

CPC分类号： A23L27/24 ,  A23D9/007 ,  A23L17/60 ,  A23L23/00 ,  A23L27/26 ,  A23V2002/00 ,  C11C1/045 ,  C11C3/006

摘要： The present invention relates to a method for accelerating oxidation of a fat composition for a use in the preparation of food flavoring compositions, wherein the oxidation is accelerated due to the presence of a seaweed in the reaction mixture. Further aspects of the invention are the activated fat composition as well as food products such as concentrated seasoning or flavoring products, condiments, sauces, gravies or ready-to-eat food products comprising such activated fat compositions.

摘要翻译： 本发明涉及一种用于加速食品调味组合物制备中使用的脂肪组合物氧化的方法，其中由于反应混合物中的海藻的存在而促进了氧化。 本发明的其它方面是活化的脂肪组合物以及食品，例如浓缩的调味品或调味品，调味品，酱汁，肉汁或包含这种活性脂肪组合物的即食食品。