http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104705684-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01f9ef4eb95f4f59c20fd90a88acb85f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2013-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_525d804c7d902c8b1645f4befbe34d45 |
| publicationDate | 2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104705684-A |
| titleOfInvention | A Malay flavor curry sausage and a processing technique thereof |
| abstract | The present invention relates to a food, in particular to a Malay flavor curry sausage and a processing technique thereof. The sausage is prepared from the following raw materials in parts by weight: lean meat 35-45 parts, fat meat 20-30 parts, beef 45-55 parts, starch 5-9 parts, curry powder 0.3-0.4 parts, refined salt 2.8-3.2 parts, monosodium glutamate 0.08-0.1 parts, edible sodium nitrite 0.05-0.075 parts and vitamin C 0.05-0.15 parts. The sausage uses coconut milk to reduce the hot taste and enhance the aroma so that the sausage is mild in taste. The curry is hot along with a little cool, refreshing and moist taste and full of the Southeast Asian style with the addition of spices, such as tamarind, bay leaves, taro, etc. The sausage is rich in nutrition, capable of increasing appetite, easy to carry and longer in shelf life. |
| priorityDate | 2013-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.