http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104799257-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5aff55b08488134468a87db89ca42f43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2015-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89a940d0486bcf5a990253c443cd84dc |
| publicationDate | 2015-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104799257-A |
| titleOfInvention | Bone hotpot dip |
| abstract | The invention relates to bone hotpot dip which is prepared from the following raw materials in parts by weight: 4-9 parts of honeysuckle, 2-3 parts of houttuynia cordata, 3-6 parts of onion powder, 3-11 parts of lentinus edodes, 10-30 parts of bone soup, 6-8 parts of garlic powder, 6-8 parts of minced chicken, 3-6 parts of egg liquid, 2-4 parts of sodium glutamate, 5-12 parts of fresh pork, 2-5 parts of tangerine peel powder, 5-9 parts of light soybean sauce, 2-7 parts of shrimp oil, 5-15 parts of sesame paste, 6-9 parts of white sesame seeds, 6-9 parts of green onion stalks and 3-14 parts of pickled pepper. The bone hotpot dip provided by the invention has the benefits that the bone hotpot dip contains protein, fat and vitamins and has the effects of strengthening the middle warmer and replenishing qi, and nourishing blood and invigorating bone. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105639606-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105747177-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105747181-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105661452-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105661453-A |
| priorityDate | 2015-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23677676 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID450648135 |
Total number of triples: 18.