http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104921200-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_491daba67cc401ec6f5e18b5ab0b7fb9
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
filingDate 2014-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7499c66e9dc692dbbfe02eecbb475f1b
publicationDate 2015-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-104921200-A
titleOfInvention Processing technology of straw mushroom and towel gourd soup
abstract The invention discloses a processing technology of a straw mushroom and towel gourd soup, and relates to the food processing technology. The invention provides a processing technology of fried shredded meat and blanched garlic leaf, which has the advantages of simple processing, low cost, and prominent function on reducing internal fire. The processing technology comprises the following steps: (1) pre-processing grass mushroom; (2) pre-processing towel gourd; (3) pre-processing main condiments; (4) pre-processing auxiliary condiments; (5) boiling; (6) adding main condiments; (7) adding auxiliary condiments; (8) pouring out the materials from the pan. The soup contains straw mushroom and towel gourd, is rich in nutrients, and also has excellent functions of clearing heat, removing toxicity, reliving summer heat, and reducing the temperature. Furthermore, in the step (6), main condiments, which are composed of mung bean, black bean, soybean, honeysuckle flower, isatis root, and dandelion according to a certain ratio, are added to further enhance the functions of clearing heat and purging fire.
priorityDate 2014-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635

Total number of triples: 14.