http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105559020-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_39e12f0d10cd5dc8c69402adde1d8999 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2015-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d003a8ea043e8b80870687f604ffb705 |
| publicationDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105559020-A |
| titleOfInvention | Vegetable sauce and preparation method of vegetable sauce |
| abstract | The invention discloses vegetable sauce and a preparation method of the vegetable sauce. The vegetable sauce is prepared from the following raw materials in parts by weight: 15 to 25 parts of Chinese chives, 4 to 6 parts of monosodium glutamate, 15 to 25 parts of Chinese cabbages, 10 to 12 parts of wax gourds, 4 to 8 parts of green onions, 7 to 9 parts of chilies, 15 to 25 parts of carrots, 4 to 6 parts of white vinegar, 6 to 8 parts of tomatoes, 15 to 25 parts of cucumbers, 4 to 6 parts of garlic, 6 to 8 parts of white sugar, 4 to 6 parts of fresh gingers, 5 to 7 parts of table salt and 3 to 5 parts of ground pepper. The vegetable sauce disclosed by the invention has the umami of fresh vegetables and nutritional ingredients of the vegetable sauce are improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106262724-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106360502-A |
| 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: 41.