http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113925137-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8918d06c8988db30e281d6df2145b3a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2021-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e11877f0c5012548e476e29be0580cd8 |
| publicationDate | 2022-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113925137-A |
| titleOfInvention | Innovative making method of Hangzhou spiced beef fillet |
| abstract | The invention discloses an innovative making method of Hangzhou spiced beef fillet, which relates to the field of food processing, and comprises the following steps: and S1, performing cold storage and thawing on the beef fillet, putting the beef fillet into a 0-4 ℃ cold storage refrigerator for thawing 12 hours in advance one day and night, and directly using the beef fillet after thawing. S2, preparing vegetables in the early stage, namely preparing four parts of a pickled meat bag, a sauce bag, a fresh vegetable bag, a seasoning bag and the like, and then standing. According to the invention, by pretreating the beef willow, the taste of the dish is convenient for all people to control, the quality of the dish is improved, people who have poor appetite often feel the cold food without appetite, but the cold food which is refrigerated or mixed with the beef willow can not be eaten every day, so that the stomach is easily injured, at the moment, some appetite-stimulating and slightly-spicy pickles can be made, and when the Chinese prickly ash is eaten in a proper amount, the heat can not be generated, so that the dish looks simple, but the nutrition of the dish is very comprehensive, and the dish contains rich protein, vitamins and dietary fibers. |
| priorityDate | 2021-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.