http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103584162-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6e1a1c57ae08bcb68aeb2a755598a806 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2013-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d691efc4e3e2ddcb9ffbf6b9554e36b |
| publicationDate | 2015-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103584162-B |
| titleOfInvention | Sausage added with tomato peel dregs and making method thereof |
| abstract | The invention mainly relates to a sausage added with tomato peel dregs and a making method thereof. The sausage comprises components as follows: 50%-70% of lean meat, 10%-20% of fat pork, 1%-10% of the tomato peel dregs and 15%-25% of accessories. According to the invention, the properties of good water holding capacity, oxidation resistance and oil holding capacity of the tomato peel dregs are used, and the tomato peel dregs are subjected to superfine grinding and compounded to prepare the sausage, so that the sausage has the characteristics of low fat and nutrition. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2740579-C1 |
| priorityDate | 2013-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.