http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112869106-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c2506750ab2f3dbadbbbfece47b9dc1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2021-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c9ec0c2cb71f69e7321b056d4d4bf2c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18ef16410da69e9d3e05275a2389b88b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78e2aa96867da8a4fa6267137cc11a2b |
| publicationDate | 2021-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112869106-A |
| titleOfInvention | A kind of preparation method of rattan pepper flavor concentrated chicken juice seasoning |
| abstract | The present invention is applicable to the technical field of seasonings, and the present invention provides a preparation method of vine pepper flavor concentrated chicken juice seasoning, which mainly includes the following steps: preparing main raw materials, boiling to remove fishy chicken juice, vine pepper extracting fragrant and removing bitterness, enzyme Detoxification of chicken juice, Maillard reaction and seasoning; in the present invention, the vine pepper is treated with Titian to remove bitterness, so that the chicken juice seasoning in the present invention has the flavor of vine pepper without bitterness at the same time; and in the present invention By carrying out the Maillard reaction, the chicken gravy seasoning of the present invention can be made more delicious. |
| priorityDate | 2021-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.