http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106262627-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1cbe017fa168f5ebacee54c63abb9ac7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2016-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f8341795d281064b26f4d44b70571bc |
| publicationDate | 2017-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106262627-A |
| titleOfInvention | A kind of Sichuan-style pork flavoring agent and production technology thereof |
| abstract | The invention discloses a kind of Sichuan-style pork flavoring agent and production technology thereof, described flavoring agent, according to mass fraction meter, is made up of following raw material: broad bean paste 26.0 30.0kg, soybean oil 22.0 28.0kg, sweet soybean paste 4.8 5.3kg, black curded beans water 2.8 3.2kg, 4.7 5.3kg that make soy sauce, red pickled pepper 6.5 7.5kg, Sal 4.8 5.2kg, white sugar 3.8 4.2kg, monosodium glutamate 2.9 3.1kg, chicken powder flavourings 0.95 1.05kg, Rhizoma Zingiberis Recens 2.9 3.1kg, water 9 11kg, potassium sorbate 0.048 0.050kg；Black curded beans water is according to black curded beans: the quality of water is 1:1, is mixed with water by black curded beans, pulverizes and obtains.The present invention prepares a kind of sweet peppery moderate, Sichuan-style pork flavoring agent that mouthfeel is strong through scientific matching, is suitable for factory's batch production. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109043454-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108029970-A |
| priorityDate | 2016-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.