http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103989150-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2014-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103989150-B |
| titleOfInvention | Low temperature smear type fowl liver pat and production method thereof |
| abstract | The invention discloses a kind of low temperature smear type fowl liver pat and production method thereof, it is made up of the composition of following weight ratio: fowl liver 30-35 part, pig back fat 35-40 part, soup 30-35 part, salt 1.7-1.8 part, natrium nitrosum 0.012-0.013 part, casein sodium 1-1.2 part, monosodium glutamate 0.1-0.2 part, glucose 0.5-0.6 part, sodium ascorbate 0.05-0.06 part, white pepper powder 0.2-0.3 part, ground nutmeg 0.05-0.06 part, ginger powder 0.05-0.06 part, star aniseed powder 0.02-0.03 part, onion powder 0.05-0.06 part.Present invention also offers the production method adopting above-mentioned component to produce fowl liver pat in addition, the fowl liver pat delicious flavour made by the present invention, nutritious, quality is excellent, and be well suited for suitability for industrialized production. |
| priorityDate | 2014-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.