http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110720598-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_70d9f3ea41365b96b75e7442076e537a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2019-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1508f6d491b65ca0500de75ed08b862 |
| publicationDate | 2020-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110720598-A |
| titleOfInvention | Spicy instant duck tongue and preparation method thereof |
| abstract | The invention discloses a spicy type instant duck tongue and a preparation method thereof. The main components of the duck tongue are 300-500 parts of fresh duck tongue, 30-50 parts of shallots, 20-40 parts of ginger slices, 40-50 parts of dried peppers, 20-30 parts of dried peppers, 20-30 parts of green onions, 40-50 parts of garlic cloves, 20-30 parts of onion pieces, 8-10 parts of star anise, 7-10 parts of grass fruit, 5-6 parts of cinnamon, 2-3 parts of cloves, 2-3 parts of nutmeg, 7-10 parts of Amomum servings, 8-10 servings of Sansevieria, 4-5 servings of cardamom, 3-5 servings of bay leaf, 8-10 servings of chicken essence, 5-7 servings of monosodium glutamate, 5-8 servings of pepper, 70-90 servings of refined salt, 80-80 servings of cooking wine 120 parts, vegetable oil 150-180 parts, rock sugar 20-30 parts, cooked vegetable oil 2000 parts, chili oil 50-60 parts. It is marinated through the processes of pretreatment, soaking, and flavoring. |
| 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
Total number of triples: 26.