http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103535674-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2013-10-22-04:00^^<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-103535674-B |
| titleOfInvention | A kind of production method of purslane dish |
| abstract | The invention discloses a kind of production method of purslane dish, its scheme is as follows: scald 20-30 seconds after being cleaned up by purslane that is fresh, high-quality; Pickled by purslane with accounting for purslane weight 7% salt after airing, the initial stage of pickling turned over cylinder 1 time every 1 day, turned over cylinder altogether 3 times; Pickle after 1 month and can take out salty purslane, batching frying is added after moving back salt, chopping, each batching consumption accounts for salty purslane weight ratio respectively: dry wolfberry is 3% with dry black fungus, ginger and chilli are 1-1.5%, chickens' extract is 0.8-1%, white sugar is 1.5-1.8%, and soybean salad oil is 4-5%; By every part of 50g or 100g vacuum packaging after purslane dish cooling.Advantage of the present invention is, freshness-retained more than 1 year of the purslane after pickling, and compared with dry with purslane, have feeling of freshness, eating method is more, and nutrition is not run off, and has plurality of health care functions, is conducive to purslane and sells, can increase farmers' income. |
| priorityDate | 2013-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.