http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108740982-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1c1c96163187caaa82eb62e5a894b569 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2018-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_688e31ed78745e43e5e6f7be6709f54a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_856d8638aa46b0dfbaaed07f2a4b2a4a |
| publicationDate | 2018-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108740982-A |
| titleOfInvention | A kind of dry fruit thick chilli sauce and preparation method thereof |
| abstract | The invention discloses a kind of dry fruit thick chilli sauce and preparation method thereof, the raw material of dry fruit thick chilli sauce includes by weight：50-80 parts of capsicum, 10-20 parts of garlic, 5-17 parts of dry fruit, 5-13 parts of sesame, 3-7 parts of Eucheuma, 2-9 parts of sea lettuce, 1-5 parts of burdock, 3-12 parts of clam meat, 1-3 parts of Ilex Latifolia Thunb, 2-9 parts of balsam pear, 2-9 parts of pomelo peel, 1-5 parts of STEVIA REBAUDIANA, 1-5 parts of dandelion, 2-7 parts of Chinese mesona herb, 8-20 parts of durian shell flesh, 1-3.6 parts of salt, 0.1-2 parts of monosodium glutamate, 0.4-1.3 parts of calcium of organic acid, 0.1-0.3 parts of epsilon-polylysine, 0.4-1.5 parts of preservative, 3-8 parts of lactobacillus plantarum.Dry fruit thick chilli sauce proposed by the present invention and preparation method thereof, the preparation method process is simple, and obtained thick chilli sauce special taste, aromatic flavour, full of nutrition, shelf life is long. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112790369-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114698824-A |
| priorityDate | 2018-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.