http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108902785-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9c47047be871eb1034debae3a3174748 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2018-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3815a0e3e84bac6f3badb6c69b8c7021 |
| publicationDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108902785-A |
| titleOfInvention | A kind of pungent Salted duck egg production method |
| abstract | The present invention relates to egg products processing technique fields, and in particular to a kind of pungent Salted duck egg production method is pickled using the brine method of pickling, included the following steps：Configuration raw material configures pickled material, configures pickling liquid, select duck's egg, disinfection cleaning, salt water immersion, pickle.By addition fructus lycii in step 1 of the present invention, enable Salted duck egg heat-clearing and fire-reducing, the mouthfeel of pungent is met after edible, the risk got angry after eating is reduced simultaneously, adds cooking wine, and Salted duck egg fishy smell obtained can be made to reduce, improve appetite, peanut butter is added, improves the flavor of Salted duck egg obtained, adds yeast extract, yeast extract, which can not only carry out Salted duck egg mentioning, fresh can more provide nutrient needed by human, sweet-scented osmanthus sauce is added, the flavor of Salted duck egg is able to ascend, stimulates appetite. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109618980-A |
| priorityDate | 2018-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.