http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103704674-A

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classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105
filingDate 2013-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c19bb745f1a0726bafc0d42c1188405d
publicationDate 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103704674-A
titleOfInvention Beef broad bean paste and processing method thereof
abstract The invention discloses a beef broad bean paste and a processing method thereof. The beef broad bean paste is prepared from the following raw materials in parts by weight: 30-40 parts of beef, 30-40 parts of broad bean paste, 6-8 parts of red pepper, 2-3 parts of ganoderma lucidum, 1-2 parts of salvia miltiorrhiza, 2-4 parts of embryo nelumbinis, 2-4 parts of immature bitter orange, 1-3 parts of rhizoma polygonati, 2-3 parts of hairyvein agrimony, 1-2 parts of plant soot, 2-3 parts of humus flava usta, 3-5 parts of white sugar, 3-4 parts of stable salt and 6-8 parts of nutritional additives. The invention provides the beef broad bean paste and the processing method thereof, the beef is treated by traditional Chinese medicines and is combined with the traditional broad bean paste to obtain the beef broad bean paste, the product disclosed by the invention is spicy with sweetness, sweet with freshness and delicious, and meanwhile, the product has the functions of engendering liquid, appetizing and refreshing, thereby being rare food on dining tables of people.
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