http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102188009-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52411d61bceb2dad22763e3985dd91cd |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate | 2011-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7db0c0654ced39f845b077530aa3fc9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82a097d2d03351ad0144db64c446ca74 |
| publicationDate | 2015-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102188009-B |
| titleOfInvention | Smoked pork liver and processing method thereof |
| abstract | The invention belongs to the field of food, and relates to smoked pork liver and a processing method thereof. The smoked pork liver is prepared from the following raw materials and auxiliary materials in parts by weight: 60-70 parts of selected fresh pork liver, 1.3-1.4 parts of edible salt, 0.2-0.3 part of monosidum glutamate, 0.6-0.7 part of white sugar, 0.4-0.5 part of tripolyphosphate, 0.05-0.07 part of white pepper powder, 0.12-0.14 part of five spice powder and a proper amount of water. The smoked pork liver has the characteristics of crispy crust, refreshing, crisp, tender and delicious taste without greasiness and the like. |
| priorityDate | 2011-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.