http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110353235-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_affc6b809098c31d23e982a1f61f50ee |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2018-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9961f69b7950a23c48f2c302c72cac42 |
| publicationDate | 2019-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110353235-A |
| titleOfInvention | A kind of spicy cure toppings and preparation method thereof |
| abstract | The invention discloses a kind of spicy cure toppings and preparation method thereof, the raw material including following parts by weight: capsicum, rattan green pepper, Chinese prickly ash, cumin powder, ginger powder, garlic powder, salt, white granulated sugar, flavoring agent, oligofructose, cortex cinnamomi, Chinese anise, peppermint, purple perilla, powdered beef, antioxidant, citric acid；Preparation method is the following steps are included: S1, proportionally weigh the raw material of each component；S2, capsicum, rattan green pepper and Chinese prickly ash cleaning are air-dried to crush and obtains capsicum particle, rattan green pepper particle and Chinese prickly ash particle；S3, preparation peppermint powder and purple perilla powder；S4, raw material is mixed and carries out crushing filtering using micronizer, obtain spicy cure toppings.The present invention can assign toppings pungent by adding capsicum in spicy cure toppings, and numb green pepper and Chinese prickly ash can allow the spicy fresh perfume (or spice) of toppings, and Chinese anise, cortex cinnamomi etc. can make pickled product have special marinated flavor again, so that the mouthfeel of pickled product is more preferable. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114766652-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113679024-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113940412-A |
| priorityDate | 2018-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.