http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112273637-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5f0b0d46047e778eafe84f8518b4c969 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2020-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9f1164daa81cf0133aae8f779e1a1c8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1243eccd320c39144b58c42520ed9b0b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_887d5afa269883b05e7ca1d85a7a2ccd |
| publicationDate | 2021-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112273637-A |
| titleOfInvention | A kind of convenient barley hijiki sauce and preparation method thereof |
| abstract | The present invention provides a convenient type of hijiki hijiki sauce and a preparation method thereof, so as to solve the problems of single nutritional value and poor taste of hijiki sauce in the prior art. The hijiki sauce in the present invention includes the following raw materials in parts by weight: 200-400 parts of rapeseed oil, 100-200 parts of coix seed, 200-400 parts of hijiki granules, 50-150 parts of red oil bean curd, 5-5 minced garlic 20 servings, 5-20 servings of pickled ginger granules, 4-10 servings of salt, 10-30 servings of monosodium glutamate, 0.5-1.5 servings of I+G, 5-15 servings of white sugar, 1-3 servings of Sichuan pepper oil, 5-20 servings of hoisin sauce servings, 5-20 servings of soybean paste, 0.3-0.75 servings of citric acid, 0.1-0.3 servings of pepper oil, and 0.1-0.3 servings of star anise oil. The invention adopts coix seed as the main raw material, which increases the nutritional value of the hijiki sauce and improves the flavor of the hijiki sauce. |
| priorityDate | 2020-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.