http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104839626-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5aff55b08488134468a87db89ca42f43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2015-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89a940d0486bcf5a990253c443cd84dc |
| publicationDate | 2015-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104839626-A |
| titleOfInvention | Crab cream three-delicacy sauce |
| abstract | The invention relates to a crab cream three-delicacy sauce, which is prepared from the following raw materials by weight: 5-6 parts of chicken, 3-5 parts of beta-cyclodextrin, 5-9 parts of marinade, 3-7 parts of Chinese wolfberry, 2-4 parts of clove, 5-7 parts of shrimp head, 23-54 parts of crab cream, 5-9 parts of crab meat, 5-9 parts of ginger powder, 5-9 parts of allium fistulosum, 5-14 parts of fresh egg yolk, 5-7 parts of salad oil, 6-12 parts of missible oil, 5-8 parts of starch, 2-5 parts of broad bean paste, 3-7 parts of sauce chicken powder, 2-5 parts of Poria cocos, and 6-12 parts of fine salt. The crab cream three-delicacy sauce provided by the invention has delicious taste, excellent color and rich nutrition, and is convenient to store and carry. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108576600-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108813540-A |
| priorityDate | 2015-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.