http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103300259-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cf6d3e69e563f82ef093f267d3dce1d0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate | 2013-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3b1676d8c514c452ce0d7d4c4d09532 |
| publicationDate | 2015-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103300259-B |
| titleOfInvention | Celery and pork dumpling with reasonable dietary energy, amino acid composition and food structure |
| abstract | The invention discloses a celery and pork dumpling with reasonable dietary energy, amino acid composition and food structure. The dumpling is prepared from the following ingredients in parts by weight: 50 parts of hard streaky pork, 4 parts of egg powder, 4 parts of oyster, 2 parts of chicken liver, 37 parts of small fragrant dried bean curd, 50.2 parts of super level II wheat flour, 40 parts of buckwheat, 9.4 parts of sweet potato chips, 3 parts of fine konjac flour, 15 parts of water celery, 8 parts of coriander, 9 parts of starch, 10 parts of freshening soy sauce, 2 parts of peanut oil, 10 parts of white granulated sugar, 5 parts of fructo-oligosaccharides and 2 part of refined salt. The dumpling disclosed by the invention can simultaneously reach reasonable values recommended/suggested by WHO (World Health Organization) related to dietary energy and amino acid composition as well as a reasonable suggested food structure value proposed by Chinese resident dietary guidelines 2007. |
| priorityDate | 2013-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.