http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112401208-A

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_42461acd2a3e1d07273d4ef85fd28518
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
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filingDate 2020-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a72c0f7e789199626ad4650608c9838
publicationDate 2021-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-112401208-A
titleOfInvention A kind of fish dipped in water seasoning and preparation method
abstract The invention relates to the technical field of food processing, in particular to a fish dipped in water seasoning and a preparation method. Including raw materials: 25-35g sesame, 0.2-1g grass fruit powder, 0.5-2g pepper powder, 35-45g chili powder, 120-160g minced garlic, 100-160g edible oil, 15-22g salt, 8-15g monosodium glutamate, minced ginger 20~60g. A fish dipped in water seasoning and a preparation method are provided. The fish dipped in water seasoning is delicious and can be used as a water dipping material for fish, which can remove the fishy smell of fish, and can increase the spicy taste of fish meat, especially Haishao fish, which increases the richness and richness of fish. The unique taste of Haishaoyu is made into a seasoning package, which saves time and effort, and is convenient and fast.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112401209-A
priorityDate 2020-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 28.