http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105475896-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed2b0153ab0d35d79117d02b07d09335 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2015-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b9987a2bbb07b124e38525a0373860e |
| publicationDate | 2016-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105475896-A |
| titleOfInvention | Lung-moistening qi-benefiting pumpkin squid ham sausage and preparation method thereof |
| abstract | The invention discloses a lung-moistening qi-benefiting pumpkin squid ham sausage and a preparation method thereof. The pumpkin squid ham sausage is prepared from the following raw materials by weight: 2 to 3 parts of macadamia nut, 1 to 2 parts of shrimp strips, 3 to 4 parts of cream pumpkin, 1 to 2 parts of cookie crumbs, 0.5 to 1 part of tuber of dwarf lilyturf, 0.5 to 1 part of daylily, 0.5 to 1 part of Radix Polygonati officinalis, 100 to 110 parts of squid meat, 120 to 130 parts of minced cod, 15 to 20 parts of crushed onion, 30 to 35 parts of onion juice and a proper amount of grape seed extract, a NaHCO3 solution, salt, monosodium glutamate, spice, sesame oil, cooking wine, glutinous rice starch, soybean protein, flaxseed glue, Nisin, sodium lactate, collagen sausage casing and water. According to the invention, the squid meat is soaked in the NaHCO3 solution so as to remove the acor taste of the squid meat; and the crushed onion and onion juice are added and uniformly mixed with the squid meat, the onion juice can completely remove the fishy smell of the squid meat, and the crushed onion can improve the taste of the ham sausage and allows the ham sausage to have better taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106036539-A |
| priorityDate | 2015-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.