http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102763864-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_249909d11f0dab27f211efae3cf6fac3 |
| 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/A23L1-30 |
| filingDate | 2012-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35733f3e331e3a804fc1ec0b24fb7d5d |
| publicationDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102763864-B |
| titleOfInvention | Sirloin with health care function of adjusting blood fat through mulberry and processing method thereof |
| abstract | The invention relates to the field of food processing, in particular to a processing method of a sirloin with a health care function of adjusting blood fat through mulberry. The processing method comprises the steps of cleaning, soaking with clean water, vacuum kneading, soaking seasoning, stewing seasoning, packaging and sterilizing, and when the sirloin is stewed, various health care herb ingredients with the exception of convention condiment can be added. The instant sirloin processed by the processing method has the characteristics of fresh color and delicate taste, retains full nutrition of beef, leads a person to endless aftertastes, and has health care functions of promoting blood circulation and eliminating stasis and adjusting blood fat at the same time. |
| priorityDate | 2012-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.