http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103141878-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_31e153edb9e8f2b7718a0f36c4a02df1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2013-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84bc31b6209b51d7067014d1b0bc9706 |
| publicationDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103141878-B |
| titleOfInvention | Normal-temperature instant nutrient chicken soup and method for making same |
| abstract | The invention relates to a normal-temperature instant nutrient chicken soup, composed of the following raw materials in parts by weight: 450-1500 parts of chicken, 0-50 parts of fresh ginseng, 0-300 parts of fresh abalone, 0-300 parts of fresh sea cucumber, 15-60 parts of sticky rice, 6-15 parts of jujube, 6-20 parts of garlic, 0-9 parts of gingko, 6-20 parts of Chinese chestnut, 1-3 parts of medlar, 2-6 parts of table salt and 300-1500 parts of water. The nutrient chicken soup provided by the invention is simple in ingredients and optimal in making process; the chicken soup made by the method is complete in nutrition; and the chicken is fresh and tender. The sterilization process provided by the invention is capable of keeping chicken attached to bones, and also capable of keeping the chicken soup for a long time even though no any preservative is added. |
| priorityDate | 2013-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.