http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105995602-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ec87119396eaf696012327d14d77e95 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2016-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_460fcdac07044bb69d8bcc675f46324d |
| publicationDate | 2016-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105995602-A |
| titleOfInvention | Processing technical method for Wuyi mountain langu flavor smoked goose and Wuyi mountain langu flavor smoked goose product |
| abstract | The invention relates to a processing technical method for Wuyi mountain langu flavor smoked goose. The method is characterized by comprising the following steps: (1) slaughtering: after bloodletting and slaughtering white goose, picking feather, paunching, removing viscera and then cleaning and drying; (2) pickling: mixing salt, smashed fresh ginger, green onion, spice and millet wine, coating on the interior and exterior of the whole goose and curing for 8-12 hours; (3) cooking with hot oil in a saute way: putting the whole goose into the hot oil with the temperature of 90-120 DEG C, stir-frying for 30-50 minutes and draining the oil on the surface; (4) smoking. The Wuyi mountain langu flavor smoked goose product is characterized by being prepared according to the processing technical method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107668545-A |
| priorityDate | 2016-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.