http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103355641-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85a3606931086039a403c95651817b2f |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
filingDate | 2013-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a5364da785dcaec6d9ebc34a61846d4 |
publicationDate | 2013-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CN-103355641-A |
titleOfInvention | Preparation method for garlic sauce |
abstract | The invention relates to a preparation method for garlic sauce. The method comprises the following steps of 1) preparing 100 g of bean halves, 25 g of fresh ginger powder, 20 g of fructus lycii, 25 g of salt, 25 g of monosodium glutamate, 25 g of white sugar, 50 g of pepper powder and 50-80 g of minced garlic and 20 g of wine higher than 50 degrees; 2) putting 100 g of the bean halves, 25 g of the fresh ginger powder, 20 g of fructus lycii, 25 g of the white sugar, 50 g of the pepper powder, 50-80 g of minced garlic and 20 g of wine higher than 50 degrees into a stirrer and stirring for 10-15 minutes; 3) putting 25 g of the salt, stewing for 5 minutes with a small fire, adding 30 g of monosodium glutamate and 15 g of chicken essence, stopping the fire, and waiting for 5 minutes with a cover, so that the garlic sauce is prepared. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104223033-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106135870-A |
priorityDate | 2013-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.