http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104799264-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 | 2015-04-26-04:00^^<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-104799264-A |
| titleOfInvention | Pure natural spicy pork liver sauce |
| abstract | The invention relates to a pure natural spicy pork liver sauce which is prepared from the following raw materials in parts by weight: 4-8 parts of fresh chili sauce, 3-9 parts of roasted natto flour, 6-10 parts of sucrose, 3-6 parts of sodium carboxymethylcellulose, 2-5 parts of codonopsis pilosula, 3-8 parts of cornstarch, 2-6 parts of anise, 5-12 parts of pepper, 12-23 parts of vegetable oil, 5-14 parts of table salt, 5-7 parts of Sinkiang jujubes, 2-6 parts of radix angelicae, 6-9 parts of fresh bruised ginger, 5-9 parts of potassium sorbate, 3-11 parts of soybean sauce, 5-11 parts of weijixian and 5-15 parts of water. The pure natural spicy pork liver sauce provided by the invention has the benefits that the pure natural spicy pork liver sauce is rich in nutrition, keeps the original delicate flavor of pork livers and not only can clear away heat and reduce internal heat, but also can build bodies. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107594479-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105166854-A |
| priorityDate | 2015-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.