http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104824693-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2015-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104824693-B |
| titleOfInvention | A kind of preparation method of honey mutton chop with health role |
| abstract | The present invention relates to a kind of preparation methods of mutton chop, and in particular to a kind of preparation method of honey mutton chop with health role belongs to food processing technology field.The present invention provides a kind of preparation method that can slow down the natural honey mutton chop with health role of excessive internal heat, raw material, specifically includes following steps by medicinal and edible Chinese medicine health care pickling liquid：After fresh mutton chop is cooled down acid discharge, mutton chop addition pickling liquid is pickled 6 8h by segmentation cleaning, and then draining 1h, adds flavoring and carry out secondary marinated 2h, be baked finally by segmentation.Honey mutton chop golden yellow color prepared by the present invention, taste is aromatic, burnt odor is crisp, and it is natural that stomach bears raw material that is small and using. |
| priorityDate | 2015-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.