http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107772426-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fd4d84a1f51db352efa2d499fa785f5e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2017-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e229985c29f66e1e62109de1ac288616 |
| publicationDate | 2018-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107772426-A |
| titleOfInvention | A kind of formula of beef paste |
| abstract | The present invention is a kind of formula of beef paste, and the raw materials by weight composition in formula is respectively：Beef 5 15%, vegetable oil 1 5%, salt compounded of iodine 1 10%, monosodium glutamate 5 15%, onion 3 9%, line green pepper 2 3%, white pepper 1 5%, galingal 11 19%, kaempferia galamga 5 7%, fennel 3 5%, Chinese prickly ash 3 5%, tsaoko 1 5%, cloves 5 10%, protein isolate 1 1.5%, zinc gluconate 4 5%, docosahexaenoic acid 2 4%, yeast extract 0.4 0.6%, onion powder 1 2%, olive oil 2 4%, glutamine transaminage 1 3%, the beef paste of the present invention can make the mouthfeel of beef paste more abundant, and be beneficial to health. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111772166-A |
| priorityDate | 2017-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.