http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112568377-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94d777d00874f4a97b862fd4c0413954
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
filingDate 2019-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2eb64200623183307f08ebc328b0edbf
publicationDate 2021-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-112568377-A
titleOfInvention A kind of preparation method of pork meal
abstract The invention discloses a preparation method of pork meal, which includes the steps of material selection, peeling, blanching, frying, seasoning, shaping, packaging and the like. In the preparation process of the present invention, through two frying, the first frying temperature is low but the time is long, and the second frying temperature is high and the frying time is short, so that the pork meal can be obviously made to be tender on the outside, fat and not Greasy taste and attractive color. In addition, the preparation method of the invention has simple procedures, is easy to realize industrialized production, and is easy to form a series of products, and the prepared pork meal has a long shelf life, good taste and convenient eating.
priorityDate 2019-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23672308
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419527139
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID152743428
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419593180
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID57473102
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419557107
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID450648134
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID14982

Total number of triples: 29.