http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110637984-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8eeee59d7b3e758a5551f10700361766 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2019-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10f9b2a441cbaf7be15dc33c02274778 |
| publicationDate | 2020-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110637984-A |
| titleOfInvention | Preparation method of dried lobster sauce with odd taste |
| abstract | The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a special-flavor dried fermented soya bean, which comprises the following steps of (1) cooking; (2) fermenting; (3) washing with water; (4) soaking; (5) refrigerating and flavoring; (6) drying to obtain a finished product; the pickled pepper water is prepared by soaking the following raw materials in parts by weight for 25 days, and filtering to obtain filtrate: 12 parts of capsicum frutescens, 16 parts of radish, 2 parts of ginger, 2 parts of green pepper, 2 parts of rice wine, 3 parts of salt and 53 parts of water; the mixing ratio of the infusion material to the stirring material is 1: 0.7; the mixing material is prepared from the following raw materials in parts by weight: 20 parts of houttuynia cordata dry powder, 15 parts of hawthorn powder, 6 parts of Sichuanese pepper powder, 6 parts of ginger dry powder, 3 parts of green plum wine and 2 parts of dried orange peel powder. The prepared dried fermented soybeans have long shelf life, unique taste, faint scent and taste of houttuynia cordata and unique sour and spicy taste; in addition, the coating does not contain chemical additives, and is healthy and environment-friendly. |
| priorityDate | 2019-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 20.