http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109198470-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_895a5f12e51dbf8daa4079abee0c1580 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-16 |
| filingDate | 2018-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e46386c912f7dc0d6498ba1a874ea2f6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2c59a5d2441dcbad95ebc1bb079c8a3 |
| publicationDate | 2019-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109198470-A |
| titleOfInvention | Crisp and refreshing pig trunnion and its processing method |
| abstract | The invention discloses a kind of crisp and refreshing pig trunnion and its processing methods.It is in place of its feature: including pig trunnion, salt, monosodium glutamate, chickens' extract, vegetable oil, spiceleaf, pork cream, it is octagonal, fennel, garlic powder, ginger powder, spice, spicy fresh equal mixtures, its weight proportion for forming above-mentioned raw materials and auxiliary material composition are as follows: 100 parts of pig trunnion, 0.5-1 parts of salt, 0.1-0.5 parts of monosodium glutamate, 0.1-0.5 parts of chickens' extract, 0.1-0.5 parts of vegetable oil, 0.05-0.08 parts of spiceleaf, 0.02-0.05 parts of pork cream, it is 0.02-0.04 parts octagonal, 0.01-0.03 parts of fennel, 0.01-0.03 parts of garlic powder, 0.01-0.03 parts of ginger powder, 0.01-0.05 parts of spice, spicy fresh 0.01-0.05 parts.The present invention has unique pot-stewed fowl, and the long shelf-life after vacuum sterilization is 1 year reachable at -18 DEG C or less and full of nutrition, it is convenient, it is easy to carry, it is a kind of novel pig trunnion product, also help raise agriculture solve pig trunnion it is unsalable or waste etc., increase poultry agriculture income, improve the attached output value. |
| priorityDate | 2018-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.