http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103859357-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2014-04-01-04:00^^<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-103859357-B |
| titleOfInvention | A kind of pork sauce and preparation method thereof |
| abstract | The invention discloses a kind of preparation method of pork sauce, comprise the steps: fermentation step: cooked by the soya bean that bubble is sent out, then fermented 2-3 days; Pickle step: the soya bean after fermentation and spicy face, ginger, monosodium glutamate, white wine and salt are fully mixed and made into beans sauce raw material, after beans sauce raw material is left standstill 3-5 days, pickle at least 1 month; Seasoning step: the beans sauce raw material after pickling described in getting, adds following flavoring wherein: fresh pork, small tomatoe, kohlrabi dish root, large caraway, chili sauce, salty noodle sauce, monosodium glutamate, chickens' extract, capsicum joint, garlic, edible oil, tsaoko, white sugar; Frying step: stir-fry described beans sauce raw material and flavoring in cauldron 2-4 hour, obtains pork sauce.Preparation method's technique of pork sauce of the present invention is simple, and the pork sauce pork prepared gives off a strong fragrance, and has the delicate fragrance of soya bean simultaneously, not only non-greasy and have local nationality characteristic, is not only applicable to cooking, and can directly eats. |
| priorityDate | 2014-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.