http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103815368-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/A23L27-14 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/A23L27-14 |
| filingDate | 2014-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71cf74d652a3837a3d45754aa9e35f1e |
| publicationDate | 2014-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103815368-A |
| titleOfInvention | Edible manna lichen-containing heat-toxin clearing hot pot condiment and production method thereof |
| abstract | The utility model provides an edible manna lichen-containing heat-toxin clearing hot pot condiment and a production method thereof. The hot pot condiment comprises the following raw materials: edible manna lichen, desmodium caudatum, carambola, hypericum japonicum, folium mahoniae, bistort, ivy-like merremia, herba abri, myrcia, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The production method mainly comprises the following technological processes: sorting, drying, smashing, batching, quantifying, and packaging to obtain finished products. The hot pot condiment has the function of heat-toxin clearing, is purely natural, has no toxic or side effects, tastes delicious, and is rich in nutrition, and suitable for restaurants and families. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104543902-A |
| priorityDate | 2014-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.