http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111869857-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c503e134725838d1eaf6669c3c670d2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-263 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2020-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef6bc289c9972bf3a15a441a4ce4cd29 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67e45ff552ffe665376f1065123181d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_856b68012079e60f741c6ff23d299dbc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05c7f11b1d4921c4b5808f9559241405 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f23609be8f17c3718e8f737b695285f8 |
| publicationDate | 2020-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111869857-A |
| titleOfInvention | A kind of fresh and crispy walnut chili sauce and preparation method thereof |
| abstract | The invention discloses a fresh and crispy walnut chili sauce and a preparation method thereof. In parts by weight: 75-95 parts of stripped walnut kernels, 150-190 parts of dried peppers, 30-50 parts of beef, 30-50 parts of dried radish with a water content of 10-30%, and 5-9 parts of rapeseed oil 1-5 servings of white sesame seeds, 1-5 servings of chives, 2-7 servings of artichoke, 1-5 servings of ginger, 1-5 servings of black garlic, 10-14 servings of soybean paste, 1-5 servings of hoisin sauce , 1-5 servings of lemon juice. It is prepared by rehydration, dicing, baking, pre-frying, pickling, frying, and radiation sterilization. The fresh and crispy walnut chili sauce sauce is dark red, uniform in color, prominent in walnut kernels and chili peppers, harmonious and rich in aroma, moderate in saltiness and spiciness, smooth in taste, not greasy, rich in aftertaste, crisp in taste and rich in layers. It significantly improves the taste of the product, and also improves the shelf life of the product, which has a huge development value and has a wide range of practicality and development value in the field of food processing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113412928-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113412928-B |
| priorityDate | 2020-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.