http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104013005-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2014-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104013005-B |
| titleOfInvention | Mutton skewers and its preparation method |
| abstract | The invention discloses a mutton skewer and a preparation method thereof. The mutton skewers are made of the following raw materials in parts by weight: 75-85 parts of mutton, 5.4-6.0 parts of cumin-flavored marinade, 0.5-0.7 parts of cumin granules, 0.1-0.3 parts of white beard, and 0.5-0.7 parts of phosphate 1-3 parts of starch, 10-14 parts of water. The invention has the following beneficial effects: mutton is tender and tender, with low fat and cholesterol content, and regular consumption of mutton can nourish qi and invigorate deficiency, promote blood circulation, and enhance the ability to resist cold; mutton can also increase digestive enzymes, protect the stomach wall, and help digestion; mutton is rich in Protein, fat, vitamins, calcium, iron, phosphorus and other nutrients are food materials with high nutritional value. |
| priorityDate | 2014-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.