http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104738496-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69695bcb365a1565a5794853390515bd |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2013-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c40f2422940dad4b7004bc7d1467704 |
| publicationDate | 2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104738496-A |
| titleOfInvention | Five spice seasoned brine |
| abstract | The present invention discloses a five spice seasoned brine which is composed of the following components (parts by mass): 3-6 parts of star anises, 2.5-5 parts of fennels, 2.5-5 parts of Chinese red peppers, 3-6 parts of liquorice, 1-2 parts of cassia bark, 1-2 parts of Amomum tsaoko, 1-2 parts of dried tangerine peels, 1-15 parts of light soy sauce, 1-15 parts of dark soy sauce, 3-6 parts of salt, 1-2 parts crystal sugar and 2-4 parts of pork. The five spice seasoned brine has a rational designed ingredients and a just right amount proportion, and the produced braised food has an authentic taste, adds not any additives and has a safe and reliable use. |
| priorityDate | 2013-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.