http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103750237-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_43bc34a49c25be6ff14171186f3040d3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2013-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a46242b245e96f4be609396d5898cef5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3715f99ab9b0f0f0051a3aa3aba6b0b0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69b6d2f411972a92fc2ea2d8ac86d2cf |
| publicationDate | 2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103750237-B |
| titleOfInvention | Seasoning powder and preparation method thereof |
| abstract | The invention discloses seasoning powder and a preparation method thereof. The seasoning powder is prepared from the following raw materials in parts by weight: 5-10 parts of green tea powder, 10-30 parts of chicken meat powder, 15-25 parts of monosodium glutamate, 10-25 parts of sweetening agent, 8-20 parts of salt, 0-5 parts of brewed soybean sauce powder, 3-7 parts of hydrolysis plant protein powder, 2-5 parts of yeast extract, 1-3 parts of spicy material, 0.5-1.5 parts of essence, 0.5-2 parts of silicon dioxide, 0.2-1 part of disodium 5'-ribonucleotide, 0.1-0.5 part of sour agent and 0-10 parts of maltodextrin. The preparation method comprises the following steps: uniformly mixing and crushing the raw materials so as to obtain the seasoning powder. As the seasoning powder is added with superfine green tea powder which is matched with the chicken meat powder and other condiments of the seasoning powder, the greasy feeling of the chicken meat powder is remarkably reduced; by adjusting the ratio of basic tastes such as sourness, sweetness and saltiness, the seasoning powder is pure in favor and sufficient in mellowness, and the favor and the color of the seasoning powder are improved to the maximum extent. |
| priorityDate | 2013-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.