http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103918983-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2014-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103918983-B |
| titleOfInvention | A kind of green vegetables fried bean curd congee and preparation method thereof |
| abstract | The present invention is a kind of green vegetables fried bean curd congee, it is characterized in that being made up of the raw material of following ingredients: rice 200 ~ 250, pakchoi 30 ~ 50, fried bean curd 80 ~ 100, ginger 10 ~ 15, oatmeal 50 ~ 70, garlic 20 ~ 30, sesame 8 ~ 12, fine salt 5 ~ 8, monosodium glutamate 5 ~ 8, black fungus, hawthorn 6 ~ 15, mushroom 6 ~ 10, dietary alkali 6 ~ 9, chicken soup 40 ~ 60, auxiliary agent 4 ~ 5, water 550 ~ 700; Fried bean curd block golden yellow color, crust is smooth, interior as silk screen, soft continuous real, high resilience, soaked chicken extract, effectively can maintain chicken extract, it is the better deliciousness of taste, and be rich in the amino acid of protein and needed by human body, flavous fried bean curd, cyan pakchoi, the colour match of black auricularia auriculajudae is reasonable, can also improve a poor appetite. |
| priorityDate | 2014-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.