http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104336568-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa45c9ea6b9100061f2468bb78184424 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 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/A23L19-20 |
| filingDate | 2014-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35f606fb2a5dc8bf9e7bd109887644e4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ec95698a6a1849b67f3853a0aaf33a1 |
| publicationDate | 2015-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104336568-A |
| titleOfInvention | Orange-red internal head spicy Chinese cabbages and preparation method thereof |
| abstract | The invention discloses orange-red internal head spicy Chinese cabbages. The spicy Chinese cabbages are characterized by being prepared from the following raw materials in parts by weight: 75-85 parts of orange-red internal head Chinese cabbages, 5-8 parts of green peppers, 10-15 parts of red peppers, 5-10 parts of Jerusalem artichoke, 8-15 parts of roses, 15-25 parts of refined salt, 5-10 parts of crystal sugar, 1-3 parts of Chinese prickly ash and 1-5 parts of aniseed. The orange-red internal head spicy Chinese cabbages have the beneficial effects that the orange-red internal head spicy Chinese cabbages are prepared by pickling the orange-red internal head Chinese cabbages and have higher nutrition values; the carotene contents of the orange-red internal head Chinese cabbages are 4.5 times the carotene contents of the common Chinese cabbages; the vitamin C contents of the orange-red internal head Chinese cabbages are 1.8 times the vitamin C contents of the common pickled Chinese cabbages; the sugar contents of the orange-red internal head Chinese cabbages are 3.5 times the sugar contents of the common Chinese cabbages; the spicy Chinese cabbages taste spicy but not dry, promote appetite, have bright colors, leave fragrance in the mouth and are suitable to eat at home or at the restaurant. |
| priorityDate | 2014-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.