http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103960630-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2014-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0db3cedc6f08aaff565e381978da5662 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05595c249de443ce4e933d0d3fbf9e93 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7911d67adfaa38a54dfefcb71f74272f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bda8a38a1d77e2c2d5f3065243ea1f1f |
| publicationDate | 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103960630-B |
| titleOfInvention | Health flavor-enhancement cooking wine and preparation method thereof |
| abstract | The invention discloses a health flavor-enhancement cooking wine and a preparation method thereof. The cooking wine comprises the following components: 3.83g/L of polysaccharides, 0.52g/L of flavonoids, 1049.23mg/L of glutamic acid and 418.43mg/L of glycine, wherein polysaccharides and flavonoids serve as functional components. Compared with the conventional cooking wine, the cooking wine produced by adopting the method has the characteristics that the contents of various amino acids in the cooking wine are remarkably increased, especially the content of flavor amino acid is doubled, the content of organic acid is remarkably increased, and the smell-removing and flavor-enhancing effects are remarkable; in addition, the contents of polysaccharides and flavonoids in the cooking wine can reach 3.83g/L and 0.52g/L respectively, and the cooking wine has good health functions of tonifying the spleen, benefiting vital energy, helping digestion, resisting fatigue, improving the immunity of a human body and the like. |
| priorityDate | 2014-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.