http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112971051-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3dd8ebef171af95f7d93e296298fb910 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2021-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26cf403553f6aad9ebef104976a18781 |
| publicationDate | 2021-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112971051-A |
| titleOfInvention | A kind of sausage and its preparation process |
| abstract | The invention provides a sausage and a preparation process thereof, and relates to the technical field of food processing. A sausage includes main material and ingredients, the main material is pork, and the ingredients include the following raw materials: salt, sugar, corn starch, garlic paste, pepper, pepper, fish skin collagen, konjac gum, soybean oil, green tea, food curing agent, Flavor, Monascus, Zanthoxylum, Clove, Star Anise, Hawthorn, Cumin, Wood Fragrance, Sweet Pine, Licorice, Dried Ginger, Angelica, Cardamom, Angelica, Cinnamon and Shannai. A variety of spices are added to the recipe of the sausage of the present invention to marinate the pork, so that the taste of the final sausage presents a distinct sense of hierarchy. The preparation process of the present invention is convenient and simple, and the sausage prepared by the process reduces the probability of bacterial infection and can be Prevent the sausage from growing mildew, and it can be stored for a longer time without changing the taste. |
| priorityDate | 2021-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.