http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103393058-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2013-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103393058-B |
| titleOfInvention | Fried Shrimps in Hot Spicy Sauce condiment and preparation method |
| abstract | The invention discloses Fried Shrimps in Hot Spicy Sauce condiment and preparation method.Wherein, this preparation method is: rapeseed oil is heated to 170-180 DEG C, adds chilli pepper, bean paste and fermented soya bean and to stir-fry at 175-185 DEG C 4min; Add ginger grain, bubble ginger, garlic pearls and bubble green pepper stir-fry 3min at 85-95 DEG C; Add composite aromatic condiment and white granulated sugar, stir-fry 3min at 80-90 DEG C; Add pericarpium zanthoxyli schinifolii powder, stir-fry 2min at 75-85 DEG C; Add edible salt and monosodium glutamate, stir-fry 1min at 75-85 DEG C; Add white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, make soy sauce and Tea Polyphenols, stir-fry 1min at 65-75 DEG C, stirs.The novel Fried Shrimps in Hot Spicy Sauce condiment that the present invention produces, delicate fragrance nature, fragrant pungent is strong, nutritious, and its local flavor is obviously better than existing like product, dark in consumer's favorable comment. |
| priorityDate | 2013-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.