http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111328988-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_791e094441f7552125220381c6b197fd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2020-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd1ea657d0f1f39b7994f690920f2b2b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce82e3c166c4293f521c98d34a41b61a |
| publicationDate | 2020-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111328988-A |
| titleOfInvention | A kind of preparation method of Zongxiang glutinous rice spare ribs |
| abstract | The invention discloses a preparation method of zongxiang glutinous rice spareribs, relates to the technical field of food deep processing, and has the following steps: (1) glutinous rice treatment; (2) soaking; (3) draining water; (4) mixing: after draining water Put the glutinous rice into mixer B, then add edible salt 0.8-1.3%, blending oil 1.2-1.7%, chicken essence 0.1%-0.3% to mixer B according to the weight percentage of the glutinous rice, then stir, stir for 30-40min, and set aside; (5) Rib processing; (6) Rib tumbler: put the treated ribs into a tumbler, and add salt 1-1.4%, sugar 0.4-0.8%, and pepper 0.1-0.3 according to the percentage by weight of the ribs. %, then the tumbler is vacuumed and tumbled, and the tumbler time is 1.8-2.2h, for standby use; (7) treatment of zongzi leaves; (8) zongzi making; (9) cooking; (10) cooling; the application has simple production steps. , high production efficiency, rich taste and so on. |
| priorityDate | 2020-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.