http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105475948-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/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2015-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105475948-B |
| titleOfInvention | A kind of flavor baste and its production method |
| abstract | A kind of flavor baste and its production method, are prepared from the following materials in parts by weight：Make soy sauce 40 50 parts, 37 parts of inspissated juice, 8 12 parts of making vinegar, 24 parts of monosodium glutamate, 12 parts of white granulated sugar, 25 parts of edible salt, 0.1 0.3 parts of food flavor, 0.008 0.011 parts of sweetener, 0.8 1.2 parts of 0.4 0.8 parts of the sapidity nucleotide disodium and acidity regulator；It includes the following steps：1), all raw materials other than acidity regulator are mixed and stirred for uniformly；2) acidity regulator, is added in mixed liquor, baste is made；3) it, sterilizes to baste；Finally packed.The present invention be it is a kind of by making vinegar, make soy sauce and the baste after the natural built-up of inspissated juice, flavor has the characteristics that the refreshing pure and fresh, delicate flavour of unique acid protrudes, and has widely used, low-cost advantage；Simple production process simultaneously. |
| priorityDate | 2015-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.