http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109007739-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8dd6898cd8bf6ef6709dddd9260db28a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2018-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_648d69a988dff76e2d926bcc31001c2c |
| publicationDate | 2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109007739-A |
| titleOfInvention | A kind of preparation method of flavorant |
| abstract | The invention discloses a kind of preparation methods of flavorant, comprising the following steps: (1) into the water by butter, white sugar, chickens' extract, light soy sauce, oil consumption, halogen material packet, high fire is boiled；(2) foam for removing halogen soup surface, is added bean cotyledon, and small fire stewes 1-3h slowly；(3) component and 3~5 parts of 1~2 part of 3~8 parts of 15~30 parts of 10~13 parts of illiciumverum, Chinese prickly ash, ginger, fennel, the dried orange peel of parts by weight, 1~5 part of the spiceleaf tanning 2h into halogen soup is added.The spiced and stewed food unique flavor of preparation method processing provided by the invention, fragrance is dense, adapts to popular taste, deep to be preferred by consumer. |
| priorityDate | 2018-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.