http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103798732-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_70740356e0a2a9201b6a467a18df3177
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14
filingDate 2014-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71cf74d652a3837a3d45754aa9e35f1e
publicationDate 2014-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103798732-A
titleOfInvention Sarcodon aspratus hot-pot flavoring capable of nourishing liver and tonifying kidney and production method thereof
abstract The invention relates to a sarcodon aspratus hot-pot flavoring capable of nourishing the liver and tonifying the kidney and a production method thereof. The sarcodon aspratus hot-pot flavoring is prepared from the materials, namely sarcodon aspratus, ivy-like merremia seed, viola inconspicua, Rubus parvifolius, Chinese mahonia leaf, averrhoa carambola, medlar, bupleurum root, coix seed, clove, spice leaf, pepper, dried ginger, cinnamon, aniseed, monosodium glutamate and refined salt, through the main process flows of selecting the materials, baking, crushing, proportioning, quantifying, packaging and finishing the product. The sarcodon aspratus hot-pot flavoring integrates the effects of liver nourishing and kidney tonifying, is purely natural, is free from toxic and side effects, is delicious in taste and rich in nutrition and is applicable to restaurants and households.
priorityDate 2014-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
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http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID450648134
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23672308

Total number of triples: 18.