http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105325909-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_174ac576a4fa218b79d2a40330fa1451 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2015-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5d41c0cd15f0f2f88a08a20cdfda148 |
| publicationDate | 2016-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105325909-A |
| titleOfInvention | Preserved vegetable pork meatball and making method thereof |
| abstract | The invention discloses a preserved vegetable pork meatball and a making method thereof. The reserved vegetable pork meatball is prepared from, by weight, 60-100 parts of streaky pork, 100-120 parts of preserved vegetables, 5-7 parts of fresh ginger, 15-25 parts of glutinous rice flour, 4-6 parts of maltose, 15-25 parts of sorghum flour, 4-6 parts of cumin powder, 15-25 parts of eggs, 4-6 parts of salt, 8-10 parts of rice wine and 6-10 parts of green onions. The reserved vegetable pork meatball is scientific and reasonable in formula, easy to make, various in flavor, thick in aftertaste, free of peculiar smells and good in taste and can relive summer heat, clean the viscera, promote the secretion of saliva or body fluid and stimulate the appetite when being eaten. |
| priorityDate | 2015-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.