http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104738549-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69695bcb365a1565a5794853390515bd |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| 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-104738549-A |
| titleOfInvention | A production method for characteristic XO sauce |
| abstract | The present invention discloses a method for a production method for characteristic XO sauce. The method includes the following steps: adding onions, ginger and cooking wine into scallops, dried shrimps, abalones and squids, steaming the mixture for 10 minutes; twisting the scallops, dried shrimps, abalones and squids into threadiness, and cutting hams into strips for later use; dicing garlic, shallots, capsicum frutescens and carrot strips for later use; heating oil to about 40 percent, putting the scallops, dried shrimps, abalones and squids into the heated oil, stirring the scallops, dried shrimps, abalones and squids constantly to squeeze water out; squeezing water from the ham strips and the carrot strips completely; adding the oil into the pan, frying the diced garlic into golden minced garlic, pouring the diced capsicum frutescens and shallots into the pan to saute; pouring the scallops, dried shrimps, abalones, squids, ham strips, carrot strips into the pan; opening the maximum fire, pouring the cooking wine into the pan followed by adding soy sauce, dark soy sauce, white granulated sugar and oyster sauce successively, stirring the mixture evenly, and sprinkling sesame oil on the mixture before removing the sauce from the pan. The sauce has the following characteristics: bright and red color, rich palatable taste, mellow and aromatic flavor, and mild spicy taste. The sauce is especially suitable for cooking fresh raw materials, making the materials rich in seafood flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105768048-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106262761-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108208633-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110892981-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109770329-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108208633-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109619361-A |
| 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: 41.