http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113892631-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c8b52bbe0ff526cca3efbfdeb4ba9054 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-50 |
| filingDate | 2021-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53194823f4b987f8ad63ca16003b1cd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8dd9a92071ba9ade9439753f1c6d4d5 |
| publicationDate | 2022-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113892631-A |
| titleOfInvention | A sauce containing folium Neocinnamomi Delavayi and its preparation method |
| abstract | The invention relates to a bay leaf sauce and a preparation method of sauce products taking the bay leaf sauce as a base material, wherein the preparation method comprises the steps of providing a pure compound bay leaf sauce prepared by taking Chinese toon bud leaves, perilla leaves and/or agastache leaves, pepper bud leaves and table salt as raw materials, a preparation method of the bay leaf black bean sauce and the bay leaf ginger chilli sauce, and simultaneously providing a more characteristic bay leaf and kudzuvine root sauce; provides the technical proposal of the pelargonium graveolens sauce, the pelargonium graveolens sauce and the balm smoked fish sauce which are prepared by taking the pelargonium graveolens sauce as a base material and have Chinese characteristics. The preparation method of the bay leaf sauce comprises the processes of preparing ingredients, fermenting and pickling, post-cooking sauce making and the like. The Chinese toon bud leaves in the spiceleaf sauce ingredient comprise bud stalks and tender leaves; the perilla leaf and/or agastache leaf comprises the combination of leaves and flower seeds thereof; the Chinese prickly ash bud and leaf in the ingredient comprises the combination of tender leaf bud and green Chinese prickly ash seed, wherein the seed content is less than 10%. The dosages of the Chinese toon bud leaves, the purple perilla leaves, the agastache leaves and the pepper bud leaves in the spice leaf sauce are any, and any one of the dosages is not less than 10% of the total dosage of the spice leaves. |
| priorityDate | 2021-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.