http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109730292-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1369fc2d0b01fa81a182c4659d481c9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2019-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_479d1548942141d7264ad7888684527d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2de83e40cf9e04447170bcc22ff34d42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77b1b827f8c40cdca90328e796604475 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23a2f8c124ea9ed65f1e85c581920e31 |
| publicationDate | 2019-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109730292-A |
| titleOfInvention | A kind of seasoning composition and preparation method thereof |
| abstract | The present invention relates to a seasoning composition and a preparation method thereof. The preparation method of the seasoning composition includes: mixing soy sauce, raw sugar, caramel color and water, first obtaining a mixture, by weight, every 100 parts of the first mixture includes 25-45 parts of soy sauce, pure sugars 15-25 parts of substance, 5-15 parts of caramel color, and the balance is water and inevitable impurities; first heat treatment is performed on the first mixture, the first heat treatment temperature is 110-170 ℃, and the first heat treatment time is 5-50s , to obtain the color embryo of soy sauce; by weight, mix 20-40 parts of the color embryo of soy sauce and 10-20 parts of oyster juice to obtain a second mixture; carry out a second heat treatment to the second mixture, and the second heat treatment temperature is 90-20 130°C, the second heat treatment time is 10-30min. Compared with traditional seasonings, the seasoning composition has outstanding coloring function, the color is red, bright and natural, and it will not be black after a long time. , cooking, etc. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110522001-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110522001-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113424949-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113367320-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111602796-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113367318-A |
| priorityDate | 2019-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.