http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103704622-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d816064d21703cf747dd672529ad42d1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2012-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4136474586918219828424b3513ed88e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_007072e7516cb8b516c7dfc001dfa9c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad7f813ace683184d13f922a567e0c8a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aaec8a476199816c43e0f8df942c1217 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c04dd6a8ccab44fcd8ac1ff056be4d1b |
| publicationDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103704622-A |
| titleOfInvention | Preserved pear capable of moistening lung |
| abstract | The invention provides preserved pear capable of moistening lung. The preserved pear comprises following raw materials, by weight, 10 to 20% of honey, 20 to 40% of pear, 8 to 10% of tendril-leaved fritillary bulb, 8 to 10% of pearl powder, 5 to 25% of pure starch, 2 to 5% of mint, 2 to 5% of borneol, 2 to 5% of radix paeoniae alba, 2 to 5% of cortex moutan, 5 to 10% of licorice, and 1 to 3% of a flavoring agent. The preserved pear is prepared by following steps: 20 to 40% of pear is smashed to be a paste; 5 to 10% of pearl powder, 5 to 10% of tendril-leaved fritillary bulb, 1 to 5% of mint, 1 to 5% of borneol, 1 to 5% of radix paeoniae alba, 1 to 5% of cortex moutan, and 5 to 10% of licorice are grinded and mixed so as to obtain a mixture, and the mixture is added into the pear paste so as to obtain a mixed paste; 10 to 20% of honey, 5 to 25% of pure starch, and 1 to 3% of the flavoring agent are added into the mixed paste so as to obtain a mixed material; sausage casing is filled with the mixed material, is sealed, is heated to 70 to 100 DEG C, and is boiled, steamed, and sterilized for 60min at high pressure, and then obtained product is dried in the air, and is cut into pieces. Beneficial effects of the preserved pear are that: the preserved pear is convenient for taking, is abundant and balanced in nutrients, is sweet in mouthfeel, and contains a large amount of vitamin, protein and mineral matter; and long term consumption of the preserved pear is capable of generating body fluid and moistening lung, and relieving cough and calming panting; so that the preserved pear is especially suitable for elders with cough or asthma, and patients with acute laryngitis. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105053471-A |
| priorityDate | 2012-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.