http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103689630-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9396c81b514231f987b7fda432d8d39a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2012-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db65c015085fdb540ee96dcdd1cff5d9 |
| publicationDate | 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103689630-A |
| titleOfInvention | Manufacturing method of fragrant stewed ducklings |
| abstract | The invention relates to a manufacturing method of fragrant stewed ducklings, and belongs to the food processing field. The method can effectively overcome disadvantages that meat taste of common duck meat is not delicious and crisp enough and that manufacturing processes are complex. The method comprises steps of slaughtering ducklings, removing duck feather, putting the feather-removed ducklings in rosin and completely removing the feather of the ducklings, and removing viscera completely; putting the cleaned ducklings into a pot, adding water, heating to boil the water, and braising with low flame for 15 min after the water is boiled; adding various prepared flavorings into the pot together, adding 10 kg of water, heating to boil the water, and stewing for 30 min after the water is boiled; adding the prepared ducklings into a pot and stewing in soy sauce for 1 h; and adding 10 kg of rapeseed oil into a clean pot, heating to boil the rapeseed oil, and frying the stewed ducklings in the oil pot with three of the ducklings being fried at one time in the pot until the surfaces of the ducklings are fried to be golden. The method is mainly used for processing the fragrant stewed ducklings. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109511856-A |
| priorityDate | 2012-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.