http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104013014-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_491daba67cc401ec6f5e18b5ab0b7fb9 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2013-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7499c66e9dc692dbbfe02eecbb475f1b |
| publicationDate | 2014-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104013014-A |
| titleOfInvention | Processing technology for pot-stewed chicken |
| abstract | The invention discloses a processing technology for pot-stewed chicken, and provides a processing technology for pot-stewed chicken which is good in taste, and abundant in nutrient, and has a nourishing effect. The technology comprises the following steps: choosing, pickling, putting into a pot, marinating and discharging. According to the formula, the salted liquid comprises the following materials by mass ratio based on the weight of the chicken: 1% of salt, 1.5% of granulated sugar, 2% of cooking wine, 0.6% of white vinegar, 0.3% of ground pepper, 0.5% of bruised ginger, 0.2% of pericarpium citri reticulatae and 20% of water. The traditional medicated food cooking technology is adopted, no chemical additive is used, and the pot-stewed chicken is a pollution-free natural food. The cooked poultry meat is delicious and healthy by the medicated food formula adopted in the technology according to the theory of the traditional Chinese medicine. Meanwhile, pickling and cooking time is long, so that spices and flavors are fully soaked into the chicken, and the pot-stewed chicken is the same outside and inside in taste, unique in spice variety, tender and delicious, mellow in meat, crisp and fresh, and convenient to eat by an eater outdoors or in travel. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106261825-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106262532-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106307123-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106307135-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106307141-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111011796-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106359304-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106235057-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106235068-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106261800-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107821982-A |
| priorityDate | 2013-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.