http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107125714-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2109872d2c5a0c06a1821e7afe3164f7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2017-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c5b3b2b82ecaf6ce24e42effffaed9b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2253e52fe055d8e4291acdc564eb61d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5114fa77d8f575c8787856c552fe334 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff1cbe89475e289ad7a5c6a010564844 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50c23e07bc9f17ef4141eb8afd78a6d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4ae151894320ece5bab106cadab5cb2 |
| publicationDate | 2017-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107125714-A |
| titleOfInvention | A kind of rose capsicum smears sauce and preparation method thereof |
| abstract | Sauce and preparation method thereof is smeared the invention discloses a kind of rose capsicum, belongs to food processing field：The rose capsicum of the present invention is smeared sauce and is made up of the raw material of following parts by weight：400 500 parts of rose paste, 10 20 parts of cellular fluid of fresh flowers of roses, 20 30 parts of bean powder, 40 50 parts of chilli powder, 5 10 parts of ginger powder, 10 15 parts of garlic powder, 90 100 parts of soybean oil, 24 parts of citric acid, 10 15 parts of trehalose, 50 80 parts of salt, 10 15 parts of vitamin C is single, 36 parts of bi-tristearin, 46 parts of sodium carboxymethylcellulose, 10 15 parts of hydroxypropyl PASELLI EASYGEL, 20 30 parts of xanthans, 35 parts of sodium glutamate, 50 100 parts of pure water.Present invention process is simple, it is easy to operate, unique rose composition is blended in into capsicum vegemite and to be the fine and smooth product smeared sauce, be different from traditional rose sweet tea sauce.And traditional trehalose is replaced using trehalose, can color protection, water conservation, anti-aging, and prevent water translocation, reduce sugariness, prevent spoiled by rancid oil or fat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107712820-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107904062-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107904116-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110810764-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111024905-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111024905-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114601147-A |
| priorityDate | 2017-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.