http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102475259-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_04690cd4531b1a68320e50f4dd38bbc4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2010-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b69effe6a50b9f4684957fa17a880895 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61e8be08333a3a6ca5d86af700abd909 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48fa2c0f55f095796fbb7bf27e2c7540 |
| publicationDate | 2014-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102475259-B |
| titleOfInvention | Seafood sauce |
| abstract | The invention relates to edible seafood sauce, specifically to a seafood sauce, which is prepared by the following raw materials of: by weight, 60-65 parts of soybean paste, 10-13 parts of a Meretrix meretrix extract, 8.5-9.5 parts of plant oil, 1.5-1.8 parts of rice vinegar, 0.7-0.8 part of onion, 0.1-0.15 part of aniseed, 0.25-0.35 part of ginger, 0.25-0.35 part of capsicum and 20-25 parts of water. The seafood sauce prepared in the invention is characterized by pure color, fresh and mellow flavor, delicious taste and abundant nutrition. |
| priorityDate | 2010-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.