http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103504236-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_362280c2405fcf32fdee0c6ed74fa814 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2012-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ce7e0cacc8d6b330c60a78709d45c7e |
| publicationDate | 2014-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103504236-A |
| titleOfInvention | Ham and fermented soybean chili sauce and preparation method thereof |
| abstract | The invention discloses ham and fermented soybean chili sauce and a preparation method thereof. The ham and fermented soybean chili sauce comprises the following raw materials in percentage by mass: 10%-12% of hams, 29%-31% of fermented soybeans, 9%-10% of chili, 45%-48% of plant oil, 0.7-1.2% of peppers and 1%-1.5% of white sugar. According to the ham and fermented soybean chili sauce, the hams, the fermented soybeans and chili sauce are well fused and the seasoning effects of the hams and the fermented soybeans are fully utilized; the prepared chili sauce is delicious and very low in chemical additive content. |
| priorityDate | 2012-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.