http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107495286-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_182fcfaa27ab14275473ac3ca1592980 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 |
| filingDate | 2017-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1199044057fa1c71442e899e9b8aee49 |
| publicationDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107495286-A |
| titleOfInvention | A kind of beef with brown sauce essence and preparation method |
| abstract | The present invention relates to the raw material composition of a kind of beef with brown sauce essence and preparation method, wherein beef with brown sauce essence, including following parts by weight：0 20 parts of composite aromatic condiment, 0 99.9 parts of Non-transgenic soybean oil, 0 20 parts of butter of refining, 0 20 parts of fresh soy sauce, 5 15 parts of pure powdered beef, 0 20 parts of yellow rice wine, 05 parts of flavorant, the beef with brown sauce essence that the present invention makes, with reference to conventional culinary gimmick, it is preferred that natural flavor and fermented seasonings extract concentration by infusion in conjunction with pure powdered beef and formed, give off a strong fragrance, fidelity is high, and lasting is good, is widely used in soup stock, fillings, complex flavor oil, ingredients and condiments for cooking, leisure food etc.. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109105859-A |
| priorityDate | 2017-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.