http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103355643-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/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-103355643-A |
| titleOfInvention | Preparation method for watermelon sauce |
| abstract | The invention relates to a preparation method for watermelon 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, 15 g of chicken essence, 25 g of white sugar, 50 g of pepper powder and 50-80 g of seed-removed watermelon; 2) putting 100 g of the bean halves, 25 g of the fresh ginger powder, 20 g of fructus lycii, 25 g of white sugar, 50 g of the pepper powder and 50-80 g of the seed-removed watermelon 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, and thus the watermelon sauce is prepared. |
| 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: 28.