http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107343614-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6bf6d066633b629d8eb8e0a9c65e203e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-24 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2016-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09fb17781a41d5b92c590fd6fde336a3 |
| publicationDate | 2017-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107343614-A |
| titleOfInvention | The making of the stewing duck of Huang and its anti-corrosion method |
| abstract | The invention discloses a kind of making of yellow stewing duck and anti-corrosion method, its preparation method is first to clean duck living, is cut into duck block；It is put into oil cauldron and fries to golden yellow, is dried after taking the dish out of the pot；The duck block fried is immersed in sauce again after pickling, pull out, dispense, sealing, sterilization.Anti-corrosion method is that the composite phosphate being formulated by sodium polyphosphate, calgon is added in yellow stewing duck sauce, and addition is 20 1000mg/600g.Product pure taste of the present invention, free from extraneous odour, preservative, energy Continuous slow release energy are not added, product is easy to carry, storage time length. |
| priorityDate | 2016-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.