http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104172072-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/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2014-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104172072-B |
| titleOfInvention | A kind of preparation method of meat products baste |
| abstract | The invention discloses a kind of preparation method of meat products baste, comprise step successively: count by weight, get after 100 portions of vegetable juice mix that 30 parts of thick gravies are boiled and boil 20 ~ 30min, add 20 parts of tremella juice and boil 5 ~ 10min; Described vegetable juice obtains by counting 10 portions of shallots, 10 portions of spring onion, 10 portions of onions, 5 portions of caraways, 20 portions of celeries, 5 parts of dish greens pepper and 40 parts of rear elimination solid residues of water mix and blends pulverizing by weight.Baste prepared by the present invention goes to have a strong smell effective, and taste lubrication, not easily produces food-safety problem. |
| priorityDate | 2014-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.