http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104799268-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8dc7ddb99bca78cb27bddde0fafc0d72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2015-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4f5675f695bd00645ec06402aba4abc |
| publicationDate | 2015-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104799268-A |
| titleOfInvention | Sleeve-fish seasoning sauce |
| abstract | A sleeve-fish seasoning sauce is prepared from the following raw materials in part by weight: 6-13 parts of sesame paste, 2-9 parts of white sugar, 10-15 parts of chili oil, 10-20 parts of edible oil, 3-9 parts of soybean sauce, 20-50 parts of Xiangqi sauce, 15-23 parts of sesame, 15-30 parts of cuminum cyminum, 20-30 parts of water, 15-25 parts of onion juice, 9-17 parts of garlic juice, 12-21 parts of dried chili, 6-11 parts of ginger, 3-6 parts of clove powder, 6-9 parts of honey, 2-5 parts of cooking wine, 12-16 parts of chicken essence, and 13-15 parts of meat flavor. The sleeve-fish seasoning sauce has the benefits of improving freshness of sleeve-fish, guaranteeing the mouthfeel of sleeve-fish without causing loss of nutrition of sleeve-fish, and blending the color and luster as well as the nutrition well. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105394713-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105942456-A |
| priorityDate | 2015-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.