http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111802583-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d04b344f7694bbe3a3a7e286adba110b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126 |
| filingDate | 2019-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d7e1ec186b14bab5362db979512eedc |
| publicationDate | 2020-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111802583-A |
| titleOfInvention | A kind of zongzi ingredient and preparation method thereof |
| abstract | The invention discloses a zongzi ingredient and a preparation method thereof. The ingredients can be divided into 50 g of round-headed glutinous rice, 0.3 g of white sugar, 0.6 g of edible salt, 0.25 g of oil, 0.75 g of soy sauce and 0.5 g of pepper powder according to the consumption of 100 g. , 7.5g of refined meat, 5g of fat, 0.07g of white sugar, 0.15g of edible salt, 0.05g of chicken essence, and 0.2g of white wine, and the rest of the ingredients are water, and the preparation method is: soaking rice dumplings, washing rice, mixing rice, cutting meat and mixing meat. Filling and ingredients-zongzi wrapping--zongzi cooking-zongzi cooling packaging-zongzi sterilization. The meat dumplings prepared by the invention have better taste, improve the original ingredients, and improve the preparation method, so that the taste is better. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113397104-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112450375-A |
| priorityDate | 2019-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.