http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105614336-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2a51698ccc88f79765143aa24faeec84 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-29 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-218 |
| filingDate | 2014-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5b3faa98c43b91bf580f465da4f92f7 |
| publicationDate | 2016-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105614336-A |
| titleOfInvention | Dried hemerocallis citrina baroni dish and production method |
| abstract | The present invention discloses a dried hemerocallis citrina baroni dish and a production method thereof, wherein the dried hemerocallis citrina baroni dish is prepared from the following raw materials by weight: 80-120 parts of hemerocallis citrina baroni, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of lophatherum gracile, 2-5 parts of peppermint, 2-5 parts of dried and mature seed of brassica juncea (l.) czern. et coss, 2-5 parts of tangerine red epicarp, and 1-3 parts of portulaca oleracea, and washing, blanching, drying in the sun, sousing, dewatering, packaging and other processes are performed to prepare the hemerocallis citrina baroni dish. According to the present invention, when the hemerocallis citrina baroni is placed into the sousing container and is soused, the hemerocallis citrina baroni retains the refreshing and elegant taste of lophatherum gracile, peppermint, dried and mature seed of brassica juncea (l.) czern. et coss, tangerine red epicarp, and portulaca oleracea, such that the aroma of the hemerocallis citrina baroni is increased, the flavor of the hemerocallis citrina baroni is increased, and the taste is good and delicious; the sousing components and the hemerocallis citrina baroni are packaged so as to prolong the taste preservation time; and the eating method and the processing method of the hemerocallis citrina baroni are increased, the hemerocallis citrina baroni is easy to eat in home and restaurants, the market of the hemerocallis citrina baroni is effectively broadened, and the market requirement is met. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107751876-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106722460-A |
| priorityDate | 2014-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.