http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102754794-B

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db41a94e054ac4ca95434da9e6b17b17
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
filingDate 2012-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2013-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7ce48fa60ef4ee009cabd9ac6d515e4
publicationDate 2013-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-102754794-B
titleOfInvention Mustard-flavored potato chip and preparation method thereof
abstract The invention discloses a mustard-flavored potato chip which is prepared from following raw materials in part by weight: 100 parts of mashed potato, 2 parts of mustard, 10 parts of green bean powder, 10 parts of glutinous rice flour, 2 parts of leaf mustard, 2 parts of cauliflower, 2 parts of Chinese cabbage, 1 part of champignon lyophiled powder, 1 part of black fungus lyophiled powder, 2 parts of purple perilla seed oil, 2 parts of pear juice, 2 parts of ginger, 0.2 part of lotus leaf, 0.2 part of rhodiola rosea, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate, and appropriate amounts of water. The green bean powder, the leaf mustard, the cauliflower, the Chinese cabbage, the champignon lyophiled powder, the black fungus lyophiled powder, the purple perilla seed oil and the pear juice are rich in vitamins, meanwhile can improve the immune function of the human body, and are good for health, and the ginger, the lotus leaf and the rhodiola rosea can promote digestion, improve the immune function, depress blood-fat, and have health-care functions; and the mustard-flavored potato chip belongs to a delicious food.
priorityDate 2012-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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