http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103976324-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/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2014-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103976324-B |
| titleOfInvention | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof |
| abstract | The invention discloses a kind of quick-frozen Fresh Grade Breast seasoning formula and using method thereof of rattan green pepper local flavor.Seasoning formula comprises following component: water is 10 ~ 30%, soybean protein isolate is 1 ~ 3%, and starch is 0.5 ~ 3%, edible salt 1 ~ 2%, white granulated sugar 0.5 ~ 1.5%, fermented soya bean powder 0.1 ~ 1%, glucose 0.1 ~ 1%, sodium glutamate 0.1 ~ 1%, sodium acid carbonate 0.1 ~ 0.5%, composite phosphate 0.1 ~ 0.4%, flavoring essence 0.02 ~ 0.2%, spice 0.02 ~ 3%.Using method is the frozen chicken breast meat product using this seasoning formula to prepare taste good.Utilize the combination of the herbal cuisine food materials such as rattan green pepper, Fresh Grade Breast is made to produce clearly thick and heavy spicy hot, remove the sour and astringent of Fresh Grade Breast, make meat obtain good improvement in the tenderization of retentiveness and meat, solve that Fresh Grade Breast aftertaste is sour and astringent and meat hardens, send out bavin, problem that mouthfeel is not good. |
| priorityDate | 2014-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.