http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105309938-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_664cee56cf72e0a4e92950bda20bfa0f
classificationIPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-311
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filingDate 2014-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7c6c02e8cbd7e1ec4299b8a6adeea9b
publicationDate 2016-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105309938-A
titleOfInvention Hot and spicy dried beef and manufacturing method thereof
abstract The invention relates to hot and spicy dried beef and a manufacturing method thereof, and belongs to the technical field of food processing. The hot and spicy dried beef needs materials of beef, scallion segment, ginger slice, radix angelicae dahuricae, cooking wine, vegetable oil, white sugar, Chinese prickly ash powder, paprika, nutmeg, cassia, myrcia, amomum tsaoko, fermented glutinous rice juice (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar, soy, and powdered pepper. The invention relates to the hot and spicy dried beef and the manufacturing method thereof. The prepared dried beef is delicious, fresh, and fragrant, is red and glossy, translucent, and lustrous, and is hot, spicy, and attractive. The hot and spicy dried beef becomes slag once put into mouth.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106901210-A
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priorityDate 2014-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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