http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104509759-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7c910600cc602839da3c35c9404ce50d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 |
| filingDate | 2013-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6697d397c52c23870971821ab08053fb |
| publicationDate | 2015-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104509759-A |
| titleOfInvention | Aloe jam and preparation method thereof |
| abstract | The invention relates to an aloe jam comprising the following components, by weight: 100 parts of fresh aloe, 10-15 parts of honey, 5-8 parts of brown sugar, and 3-5 parts of lemon juice. The invention also provides a preparation method of the aloe jam. The beneficial effects of the invention is resided in that aloe is made into instant jam, not only is a new way of eating aloe provided, but also nutrient contents of aloe are furthest maintained. Besides, honey, brown sugar and lemon juice are added into the aloe jam, which improves nutrient effect of the aloe jam; the lemon juice also provides a slightly sour flavor. The aloe jam is sour, sweet and delicious, and has abundant nutrition, and is easy to prepare. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114794429-A |
| priorityDate | 2013-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.