http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105519967-A

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filingDate 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f018d9e78cf3e922c7b22c4058c8cd23
publicationDate 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105519967-A
titleOfInvention Shii-take meatball and preparation method thereof
abstract The present invention relates to a shii-take meatball and a preparation method thereof, which belongs to the technical field of agricultural product processing. The shii-take meatball is mainly composed of main ingredients and accessory ingredients. The main ingredients are shii-takes and pork; the accessory ingredients include: cooking oil, chicken frame, water chestnuts, eggs, sweet potato flour, fresh ginger, edible salt, white granulated sugar, dark soy sauce and radix puerariae powder; wherein the shii-takes are 15-20 parts; the pork is 40-60 parts; the cooking oil is 8-12 parts; the chicken frame is 5 -8 parts; the water chestnuts are 3-5 parts; the eggs are 4-6 parts; the sweet potato powder is 5-7 parts; the fresh gingers are 2-4 parts; the edible salt is 2-4 parts; the white granulated sugar is 1-3 parts; the dark soy sauce is 2-4 parts; the radix puerariae powder is 2-4 parts; and wherein the parts are parts by weight. The shii-take meatball tastes good when being eaten, is a new application method, and brings a new variety for daily life diet.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107114460-A
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priorityDate 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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