http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104336567-A

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filingDate 2014-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ec95698a6a1849b67f3853a0aaf33a1
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publicationDate 2015-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-104336567-A
titleOfInvention Pickled Chinese cabbages with functions of strengthening heart and engendering liquid and production method thereof
abstract The invention discloses pickled Chinese cabbages with the functions of strengthening the heart and engendering liquid. The pickled Chinese cabbages are characterized by comprising 70-80wt% of orange-red internal head Chinese cabbages, 12-22wt% of nourishing auxiliary vegetables and 6-8wt% of pickling seasonings, wherein the nourishing auxiliary vegetables include 18 parts of asparagus lettuces, 12 parts of cauliflowers, 10 parts of onions, 8 parts of fiddleheads, 8 parts of gingers and 6 parts of garlic; the pickling seasonings include 65 parts of refined salt, 5 parts of liquor, 15 parts of honey, 5 parts of Chinese prickly ash and 10 parts of aniseed. After being eaten for a long term, the pickled Chinese cabbages have various functions of strengthening the heart and engendering liquid.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106360503-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106333305-A
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