http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109393437-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e1cb8f17211522366fbf2040e8bbad6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3f0e1bd80d08fbd26c145381b952697 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d42a33f8896208e7cde4dfe817c7b480 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9008d58d4aceeb19e330996cdbd0489 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6302bb7fc627d98f8e42469854eb5501 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43a2717e3ef1cbd047afc3836c5b6f9a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00478929979024db6aa4c4fb0254cfed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b78165c865581cf92ba347bc97a423d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bdd459fe4b7f241d006f3217e91be84 |
| publicationDate | 2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109393437-A |
| titleOfInvention | A kind of spicy and mellow bullfrog sauce and its processing technology |
| abstract | The invention discloses a fragrant and mellow bullfrog sauce, which is composed of the following raw materials in parts by weight: 10-20 parts of bullfrog meat; 40-60 parts of rapeseed oil, 9-13 parts of soybean oil, and 15 parts of millet pepper. ‑33 servings, 2‑10 servings of Er Jingjing chili, 4‑9 servings of round pickled peppers, 4‑10 servings of pickled ginger, 1‑8 servings of hot pot base, 5‑8 servings peeled garlic, 1‑4 servings chili powder , 1-5 parts of pepper powder, 10-33 parts of bean paste, 0.5-1.8 parts of I+G powder, 0.08-0.2 parts of pepper oleoresin, 1-4 parts of spices; 7-10 parts of brewing materials; The material consists of okra young fruit: daylily: corn: koji: water, in a ratio of 1:3:6:0.5‑1:7‑13 by mass, put it in a sealed container and let it stand for 7‑10 days, filter It is obtained after dropping the liquid; it has a spicy taste, and the sauce has a mellow smell and a slippery state, which can make the sauce easier to stick to the food, improve the taste of the food, make the food more slippery, and more nutritious Rich. |
| priorityDate | 2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.