http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103315312-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2013-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103315312-B |
| titleOfInvention | A kind of preparation method of barbecue |
| abstract | The present invention relates to a kind of preparation method of barbecue, it is characterized in that, component and the mass ratio of described barbecue are as follows: pork 100 parts, parenteral solution, salt 2.8 ~ 3 parts, white granulated sugar 1.5 ~ 3 parts, monosodium glutamate 0.1 ~ 0.2 part, glucose 1 ~ 1.2 part, white pepper powder 0.05 ~ 0.17 part, albumen powder 2 ~ 3 parts, instant five-spice powder 0.2 ~ 0.3 part, natrium nitrosum 0.01 part, phosphate 0.7 ~ 0.8 part, sodium lactate 2 ~ 3 parts, sodium isoascorbate 0.1 ~ 0.2 part, ethyl maltol 0.017 part, lure red 0.001 ~ 0.002, carragheen 0.8 ~ 1 part, frozen water 48 parts, pork cream 0.8 ~ 0.9 part, rustproof lacquer, described concrete technology is as follows, pretreatment → batching → injection → knead-salting → mowing shaping → coating → boiling baking → cooling → packaging → sterilization.The product that the method is produced can be various tastes, and mouthfeel is tender, aromatic flavour, nutritious, all-ages. |
| priorityDate | 2013-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.