http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103053984-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94fb403c04a9145c3513496a211d8c86 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2012-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2b91216600fde2f93ef591743ddb09b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea826a927be40a1fb006ad3fe29b4a7b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a65eab641a579ac21e9dfaab799af47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1432e3cbcb986091ec2a0b0177946c4d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_344984ab6025f9415839f59a2f420ba7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c59ef41a3451981a1dbb64fd149f4786 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_493e47de29ec2edc582adbe215906f38 |
| publicationDate | 2013-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103053984-B |
| titleOfInvention | Kelp seasoning wine and preparation method thereof |
| abstract | The invention belongs to the science and technology field of food, and aims to provide kelp seasoning wine and a preparation method thereof. The kelp seasoning wine is prepared from the following raw materials in parts by weight: 30-40 parts of kelp extractives, 30-40 parts of yellow wine, 9-11 parts of ginger, 9-11 parts of garlic, 6-8 parts of pepper, 3-4 parts of zanthoxylum bungeanum, 3-4 parts of foeniculum vulgare and 0.5-0.8 part of an antioxidant. The kelp seasoning wine provided by the invention is reasonable in component compatibility, simple to process and rich in nutrition ingredient, organic iodine, ammonia acid, unsaturated fatty acid, trace element and the like, and has good deodorization and flavor increasing effects when being used for cooking. |
| priorityDate | 2012-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 87.