http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102559443-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e89c206df73c7928c3fa05f87f1287de |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2012-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7958cc87529faddd8b611f4f777d701d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1180bd708ba1ea0d1d62bb0f548c057f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ba5f81674aa28347e19fe31a67340ba http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_689f0fcf5afae569313c4d7e9546ba0f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5904434f54df52a06cd1c210537db636 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be3b5db69b04499d355c6f29a381ece6 |
| publicationDate | 2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102559443-B |
| titleOfInvention | Heath-function sea cucumber yellow wine |
| abstract | The invention discloses a health-function sea cucumber yellow wine, which is characterized by containing all active ingredients in sea cucumbers, particularly special nutrients such as triterpene glycosides, polysaccharides, polypeptides of the sea cucumbers. The preparation method for the health-function sea cucumber yellow wine is basically same as the traditional yellow wine making process, and the difference lies in that: the preparation method comprises the following steps of: performing enzymolysis of fresh sea cucumbers (soaked dried sea cucumbers) by using protease at the temperature of between 30 and 60DEG C for about 20 hours, heating to 100DEG C to inactivate enzyme, cooking the obtained sea cucumber total nutrient enzymatic hydrolysate and/or sea cucumber homogenized substance and broomcorn millet (and/or sticky rice, corn, millet, wheat and the like), fermenting, squeezing, filtering, decocting the wine, storing, blending and sterilizing. The traditional yellow wine is creatively combined with functional substances of the sea cucumbers, and the brewed health-function sea cucumber yellow wine contains rich nutrients in the yellow wine and the special functional active ingredients in the sea cucumbers, can improve the immune capability and has high nutritional value. |
| priorityDate | 2012-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.