http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107594448-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3409 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2017-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107594448-B |
| titleOfInvention | Convenient instant mutton soup and preparation method thereof |
| abstract | The preparation method of the convenient instant mutton soup comprises the steps of preparing materials, pre-boiling aggregate, boiling meat and bone soup together, packaging instant concentrated mutton soup, packaging self-heating lunch boxes and the like in sequence, so that the convenient instant mutton soup product which is convenient to carry and has a certain quality guarantee period is prepared. According to the invention, after the aggregate is pre-decocted, the bone soup is used for boiling the meat material, the boiling time of the aggregate is prolonged while the boiling time of the meat material is controlled, so that the influence on the taste of the meat material due to overcooking is avoided, and in the boiling process, the flavor components of the meat material are released in the bone soup and are mutually fused with the flavor components of the aggregate, so that the delicate flavor of the soup and the taste of the meat material are improved. Meanwhile, the concentrated soup seasoning with less grease components is used for fixing and increasing the flavor of the soup, so that the influence on the taste due to too greasy soup is avoided. |
| priorityDate | 2017-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.