http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201034583-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d0325e2d657fea6a81e569da81ba47d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2009-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_536843aeea9823aa84568590adf8c45f |
| publicationDate | 2010-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201034583-A |
| titleOfInvention | Manufacturing method of salted egg |
| abstract | A manufacturing method of salted egg, in which the table salt, the plant-pickled sauce, and at least a natural edible spice are mixed to prepare into the encapsulation salted sauce, which is applied to completely encapsulate the surface of the poultry egg. Under the temperature in between the Celsius 20 DEG C and 40 DEG C, the pickling is carried out for 15-30 days to form into the salted egg having the natural plant pickling flavor, mouth feel and sanitation, and environmental friendliness without contamination. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103535680-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103535680-B |
| priorityDate | 2009-03-24-04:00^^<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/substance/SID448670727 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5234 |
Total number of triples: 14.