专利汇可以提供Antemortem injection of flavoring in poultry专利检索,专利查询,专利分析的服务。并且In order to enhance the flavour of poultry meat, the live bird is injected with a seasoning material and a diffusion permitting agent exemplified by the enzyme hyaluronidase. Seasoning materials are preparations of the oils of dill, sage, garlic, sesame, celery, allspice, anise, bay, caraway, cardamon, cassia, cinnamon, clove, coriander, cumin, fennel, ginger, mace, nutmeg, rosemary, tarragon, thyme, marjoram and oregano, of the oleoresins of capsicum, black pepper, ginger, sage and paprika, and liquid smokes (solutions of hardwood, e.g. hickory, distillates). A single injection is made under the neck skin of the fowl. The diffusion permitting agent allows entry of the seasoning material into the bird's vascular system, and sufficient time is allowed before despatch of the fowl for spread of the seasoning material throughout the flesh of the bird, times of 5 min.-2 hrs. being referred to. An example is of injecting 8 week old chickens with 2 ml. of a dill oil preparation and 1 ml. of a physiological saline preparation of hyaluronidase having 150 turbidity reducing units/ml. (a measurement of the rate of turbidity reduction by the hyaluronidase of a hyaluronic acid-protein suspension), killing the birds after lapses of 30 min., 1 hr. and 2 hr., and storing the flesh under refrigeration for 6 days before cooking.,下面是Antemortem injection of flavoring in poultry专利的具体信息内容。
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