http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102349661-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2bd428360fdc540ee20420bb5906cf71 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate | 2011-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e26b43cece08015aa4e5b4f66d9fe6f1 |
| publicationDate | 2013-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102349661-B |
| titleOfInvention | Fried liver and production method thereof |
| abstract | The invention relates to fried liver and a production method thereof, which belong to the food processing field, and comprises the following raw materials by weight part: 45 to 50 parts of fresh pork liver, 45 to 50 parts of edible starch, 3 parts of green Chinese onion, 1.5 parts of garlic, 0.25 part of sweet fermented flour paste, 0.15 part of salt, 0.08 part of pepper power and 0.02 part of ginger powder. The production method comprises the steps of shredding, blending, deep frying and steaming. The fried liver food prepared by the production method can maintain original nutritional value and has better taste and no fishy smell. |
| priorityDate | 2011-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.