http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105685937-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 |
| filingDate | 2016-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105685937-B |
| titleOfInvention | A kind of powder of pork and preparation method thereof prepared with reaction flavor |
| abstract | A kind of powder of pork prepared with reaction flavor, is made of: 30-50 parts of powder of pork, 5-15 parts of monosodium glutamate, 5-15 parts of salt, 5-15 parts of glucose, 1-8 parts of yeast extract, 0.1-0.6 parts of 1+G, 10-20 parts of cornstarch, 0.1-0.8 parts of chive perfume base, 0.04-0.06 parts of potassium sorbate, 1-5 parts of anticaking agent, 2-5 parts of reaction flavor the raw material of following parts by weight；Powder of pork provided by the invention, use reaction flavor mix, it gives off a strong fragrance, mouthfeel is thick and solid, and not only having the fragrance of pork, there are also pure natural spice tastes, and the fragrance with shallot pork outstanding, this powder of pork is whether used to mix filling for dumpling, or it is used to cook soup cooking, or for the flavouring of other meat products, the quality of raising product that can be different degrees of. |
| priorityDate | 2016-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.