http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104856119-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9d637c675569b3b382380ebeccf6ed93 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11a0073f27045244b8fd74cd27db3c76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9f9cad34250f2f6f3ba7d381f0296ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7be4fc716dcefff6bc78faf4cccfcfa7 |
| publicationDate | 2015-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104856119-A |
| titleOfInvention | Heat-clearing and nerve-calming sashimi and preparation method thereof |
| abstract | The invention discloses heat-clearing and nerve-calming sashimi. The heat-clearing and nerve-calming sashimi is prepared from the following raw materials in parts by weight: 90-100 parts of frozen salmon, 10-12 parts of bovine colostrum, 20-22 parts of chestnut kernel, 15-16 parts of celery pulp, 9-10 parts of kelp pulp, 6-7 parts of shaddock peel, 10-15 parts of bee milk freeze-dried powder, 1.3-1.4 parts of canna generalis, 1-1.2 parts of rehmannia flower, 2-3 parts of bran frying large-head atractylodes rhizome, 0.5-1 part of pepper, 0.2-0.5 part of sodium glutamate, 0.1-0.2 part of phosphate, 1-2 parts of lactic acid bacteria, 300 mmol/L of a CaCl2 solution, refined salt and an appropriate mount of sugar. The heat-clearing and nerve-calming sashimi has a unique taste, and is long in shelf life and good in healthcare effect; the heat-clearing and nerve-calming sashimi is unfrozen by using a pickling method and is pickled by using an injection method, the process is unique and novel, and the value-added space and the extension benefit of raw fish products are increased; by virtue of added Chinese herbal medicinal ingredients such as the canna generalis and the rehmannia flower, the healthcare effects of nourishing the kidney, quenching the thirst, clearing the heat, relieving the restlessness, tonifying qi and tonifying the spleen through walnut kernels are added. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105341768-A |
| priorityDate | 2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.