http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108925889-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/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2018-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3815a0e3e84bac6f3badb6c69b8c7021 |
| publicationDate | 2018-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108925889-A |
| titleOfInvention | A kind of five toasted fragrant egg production methods |
| abstract | The present invention relates to egg products and processing technique fields, more particularly to a kind of five toasted fragrant egg production methods, include the following steps: to configure raw material, brewed brine liquid, extracting solution processed, thickening soup, configuration mixing saltwater brine, cleaning duck's egg, boiled egg, decladding, stew in soy sauce, baking, roasted egg is made.The present invention adds dark soy sauce, white wine, potato starch in the raw material of step 1, carries out thickening soup, keeps saltwater brine thick, increases saltwater brine to the adhesive force of duck's egg, increases the flavor and mouthfeel of roasted egg；Gynostemma pentaphylla is added, gynostemma pentaphylla has the effect of reducing blood lipid, blood pressure lowering as traditional Chinese medicine；Olive oil is added, by the way that olive oil is applied to duck's egg surface, after being baked duck's egg, the ingredient in saltwater brine can quickly penetrate into duck's egg, promote the flavor of duck's egg, and after smearing olive oil, be baked more efficient；Shrimp med is added, the protein in shrimp med can improve the flavor of duck's egg；Cumin powder is added, cumin powder makes roasted egg, and taste is better. |
| priorityDate | 2018-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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