http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105795450-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/A23L27-60 |
| filingDate | 2016-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105795450-B |
| titleOfInvention | A kind of chive thick chilli sauce and preparation method thereof |
| abstract | The invention discloses a kind of chive thick chilli sauces and preparation method thereof.The chive thick chilli sauce of the present invention is formed by special technique frying by Zhangqiu shallot, dry long and thin hot pepper, peanut oil, green bamboo snake white wine, fermented soya bean, soya sauce, sesame and the extremely fresh soy sauce of taste.The Zhangqiu shallot of the present invention carries out special frying using peanut oil, and the fragrance of green onion is made to perform to most preferably；The long and thin hot pepper fragrant spicy of the present invention itself is strong, and the crust of capsicum softens after boiling, and then after small fire frying, capsicum fragrance slowly evaporates, and capsicum fragrance is denseer, pungent is not rushed.The present invention makes full use of food materials (Zhangqiu shallot, long and thin hot pepper etc.) fragrance of itself, need not in addition add essence substance, spicy day at, give off a strong fragrance, the good smooth in taste of overall viscosity；Meanwhile the present invention has the effect of good Appetizing spleen-tonifying, promoting digestion greasy with above-mentioned food materials dispensing. |
| priorityDate | 2016-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.