Garlic-flavored Doulao sauce and production technology thereof
The invention discloses a garlic-flavored Doulao sauce and a production technology thereof. 100kg of the garlic-flavored Doulao sauce comprises the following raw materials by mass: 28.1-29.1kg of minced garlic, 22.5-23.5kg of a soy sauce, 17.3-18.3kg of soybean oil, 13.7-14.7kg of an oyster sauce, 8...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | GAN QIUPING |
| description | The invention discloses a garlic-flavored Doulao sauce and a production technology thereof. 100kg of the garlic-flavored Doulao sauce comprises the following raw materials by mass: 28.1-29.1kg of minced garlic, 22.5-23.5kg of a soy sauce, 17.3-18.3kg of soybean oil, 13.7-14.7kg of an oyster sauce, 8.3-8.9kg of ginger juice, 3.3-3.9kg of onion oil, 1.9-2.3kg of crystal sugar, 1.2-1.6kg of monosodium glutamate, 0.3-0.4kg of a yeast extract, and 0.3-0.4kg of disodium 5'-ribonucleotide. The production technology comprises the following steps of putting the soybean oil in a stirring kettle, performing heating, adding the ginger juice and the minced garlic, performing stir-frying, adding the soy sauce, performing stir-frying, adding the crystal sugar, performing stir-frying, adding the oyster sauce and the edible salt, performing stir-frying, adding the onion oil, performing stir-frying, performing boiling over, adding the potassium sorbate, the monosodium glutamate, the yeast extract and the disodium 5'-ribonucleo |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN106889568A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN106889568A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN106889568A3</originalsourceid><addsrcrecordid>eNrjZLBzTyzKyUzWTctJLMsvSk1RcMkvzUnMVyhOLE1OVUjMS1EoKMpPKU0uyczPUyhJTc7Iy8_JT69UKMlILUrNT-NhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoYGZhYWlqZmFo7GxKgBAHFrMPU</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Garlic-flavored Doulao sauce and production technology thereof</title><source>esp@cenet</source><creator>GAN QIUPING</creator><creatorcontrib>GAN QIUPING</creatorcontrib><description>The invention discloses a garlic-flavored Doulao sauce and a production technology thereof. 100kg of the garlic-flavored Doulao sauce comprises the following raw materials by mass: 28.1-29.1kg of minced garlic, 22.5-23.5kg of a soy sauce, 17.3-18.3kg of soybean oil, 13.7-14.7kg of an oyster sauce, 8.3-8.9kg of ginger juice, 3.3-3.9kg of onion oil, 1.9-2.3kg of crystal sugar, 1.2-1.6kg of monosodium glutamate, 0.3-0.4kg of a yeast extract, and 0.3-0.4kg of disodium 5'-ribonucleotide. The production technology comprises the following steps of putting the soybean oil in a stirring kettle, performing heating, adding the ginger juice and the minced garlic, performing stir-frying, adding the soy sauce, performing stir-frying, adding the crystal sugar, performing stir-frying, adding the oyster sauce and the edible salt, performing stir-frying, adding the onion oil, performing stir-frying, performing boiling over, adding the potassium sorbate, the monosodium glutamate, the yeast extract and the disodium 5'-ribonucleo</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170627&DB=EPODOC&CC=CN&NR=106889568A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170627&DB=EPODOC&CC=CN&NR=106889568A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GAN QIUPING</creatorcontrib><title>Garlic-flavored Doulao sauce and production technology thereof</title><description>The invention discloses a garlic-flavored Doulao sauce and a production technology thereof. 100kg of the garlic-flavored Doulao sauce comprises the following raw materials by mass: 28.1-29.1kg of minced garlic, 22.5-23.5kg of a soy sauce, 17.3-18.3kg of soybean oil, 13.7-14.7kg of an oyster sauce, 8.3-8.9kg of ginger juice, 3.3-3.9kg of onion oil, 1.9-2.3kg of crystal sugar, 1.2-1.6kg of monosodium glutamate, 0.3-0.4kg of a yeast extract, and 0.3-0.4kg of disodium 5'-ribonucleotide. The production technology comprises the following steps of putting the soybean oil in a stirring kettle, performing heating, adding the ginger juice and the minced garlic, performing stir-frying, adding the soy sauce, performing stir-frying, adding the crystal sugar, performing stir-frying, adding the oyster sauce and the edible salt, performing stir-frying, adding the onion oil, performing stir-frying, performing boiling over, adding the potassium sorbate, the monosodium glutamate, the yeast extract and the disodium 5'-ribonucleo</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBzTyzKyUzWTctJLMsvSk1RcMkvzUnMVyhOLE1OVUjMS1EoKMpPKU0uyczPUyhJTc7Iy8_JT69UKMlILUrNT-NhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoYGZhYWlqZmFo7GxKgBAHFrMPU</recordid><startdate>20170627</startdate><enddate>20170627</enddate><creator>GAN QIUPING</creator><scope>EVB</scope></search><sort><creationdate>20170627</creationdate><title>Garlic-flavored Doulao sauce and production technology thereof</title><author>GAN QIUPING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106889568A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>GAN QIUPING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GAN QIUPING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Garlic-flavored Doulao sauce and production technology thereof</title><date>2017-06-27</date><risdate>2017</risdate><abstract>The invention discloses a garlic-flavored Doulao sauce and a production technology thereof. 100kg of the garlic-flavored Doulao sauce comprises the following raw materials by mass: 28.1-29.1kg of minced garlic, 22.5-23.5kg of a soy sauce, 17.3-18.3kg of soybean oil, 13.7-14.7kg of an oyster sauce, 8.3-8.9kg of ginger juice, 3.3-3.9kg of onion oil, 1.9-2.3kg of crystal sugar, 1.2-1.6kg of monosodium glutamate, 0.3-0.4kg of a yeast extract, and 0.3-0.4kg of disodium 5'-ribonucleotide. The production technology comprises the following steps of putting the soybean oil in a stirring kettle, performing heating, adding the ginger juice and the minced garlic, performing stir-frying, adding the soy sauce, performing stir-frying, adding the crystal sugar, performing stir-frying, adding the oyster sauce and the edible salt, performing stir-frying, adding the onion oil, performing stir-frying, performing boiling over, adding the potassium sorbate, the monosodium glutamate, the yeast extract and the disodium 5'-ribonucleo</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN106889568A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Garlic-flavored Doulao sauce and production technology thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T20%3A23%3A13IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=GAN%20QIUPING&rft.date=2017-06-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN106889568A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |