http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102669618-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_476cf050645f8d292c062d115bd4e863 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2012-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa54bf82a89f82851268592f53d8c172 |
| publicationDate | 2014-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102669618-B |
| titleOfInvention | Preparation method of hot spicy powder |
| abstract | The invention relates to a preparation method of hot spicy powder. The hot spicy powder is prepared from the following ingredients in parts by weight: 25 to 30 parts of bullet pepper, 8 to 15 parts of pepper, 2 to 5 parts of anise, 4 to 6 parts of fresh ginger, 4 to 6 parts of cinnamon, 4 to 6 parts of onion, 3 to 5 parts of hydrolyzed vegetable protein (HVP) powder, 3 to 5 parts of yeast powder, 10 to 15 parts of common salt, 15 to 18 parts of white granulated sugar, 15 to 18 parts of monosodium glutamate and 0.5 to 1 part of I+G. The hot spicy powder prepared by the invention has the obvious stir-frying fragrance and has a strong cooking effect. In addition, the authentic ingredients are adopted so that the fragrance and the flavor are authentic. Various mouth feeling regulators are adopted so that the mouth feeling is mellow, and the hot spicy powder matches the public taste. |
| priorityDate | 2012-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.