http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109430739-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e23285bcebe8546ae38e2e7b3e695aed |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2018-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b62b316be507162b26af723629fa9a63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b6dec67c64367a66f2261d18ece38ac7 |
| publicationDate | 2019-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109430739-A |
| titleOfInvention | Method for preparing low-salt fermented sour meat |
| abstract | The invention discloses a method for preparing low-salt fermented sour meat, comprising the following steps: (1) firstly cutting fresh pork pork belly into pieces of meat having a width of 2-5 cm and a thickness of 0.5 cm; (2) placing pork belly, sucrose, salt, Prickly ash, star anise, cinnamon, dried paprika, and ginger are mixed in a proportioned manner and marinated in a refrigerator; (3) Fermentation: 25-30% fried corn with 5 to 30% marinated in accordance with the mass fraction of 70-75% (2) The proportion of cereals such as flour or glutinous rice flour is evenly mixed, and then put into a jar or a small glass bottle and compacted. The altar is sealed with water, and the bottle mouth is tightly packed with straw or glutinous rice shell and buckled in the water. Natural fermentation 20-30 The fried corn flour is prepared by frying the following raw materials: corn flour, glutinous rice flour, cereals, salt, pepper, star anise, cinnamon. The low-salt fermented acid meat prepared by the process of the invention has a fast fermentation speed, and the product has a sour taste and is rich in nutrients. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110447847-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110447848-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112021519-A |
| priorityDate | 2018-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.