http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103005364-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d9bd08f11b1eb7e57bfa064b497ee8be |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2012-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64c0aea9fcbc2f3162528712d153b6e1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2823fb1ce417e3553e4e17a24dbf2c9a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11b3a24e2d1a723c2129a45a638c22c0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6036c7610ac83cc27daa580240aaab34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cb37adef856ea9b3f2d88aec8836f74 |
| publicationDate | 2014-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103005364-B |
| titleOfInvention | Salting liquid for salt-baked goods and toning method |
| abstract | The invention relates to a salting liquid for salt-baked goods and a method for toning foods by using the salting liquid. The salting liquid comprises the following materials in parts by weight: 0.2-0.25 part of jasmine, 0.4-0.5 part of turmeric, 0.1-0.125 part of liquorice, 0.1-0.125 part of rhizoma kaempferiae, 0.06-0.1 part of star aniseed powder, 0.06-0.09 part of onion powder, 0.8-0.9 part of salt, 0.3-0.4 part of rock candy, 0.25-0.3 pars of chicken powder, 0.025-0.035 part of dark soy sauce, 0.25-0.3 part of cooking wine and 10-12 parts of water. The toning method comprises the following steps of: dipping the materials in the salting liquid to salt, and carrying out color protection by using a tea polyphenol solution and ginger essential oil; wrapping the materials, preparing the salt and five spice powder, and frying; completely covering the materials by using the hotly fried salt and the five spice powder, and baking; and after cooling, packaging, and sterilizing, so as to obtain a finished product. The salting liquid and the salt-baked product produced by using the method have the characteristics of being uniform, stable and enduring in product color. |
| priorityDate | 2012-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.