http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105724955-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_86bfa85868642223bbe082c7ef594c61 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-29 |
| filingDate | 2014-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62cb1e9d31aceb1a97b1d39a21627525 |
| publicationDate | 2016-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105724955-A |
| titleOfInvention | Chinese asafetida-containing food retention removal and desinsection seafood soup stock and making method thereof |
| abstract | The invention discloses a Chinese asafetida-containing food retention removal and desinsection seafood soup stock. The Chinese asafetida-containing food retention removal and desinsection seafood soup stock is made from, by weight, 20-40 parts of Chinese asafetida, 10-25 parts of pumex, 5-20 parts of Caulis Spatholobi, 5-18 parts of Rhizoma Polygoni Cuspidati, 5-10 parts of olive, 5-12 parts of lumbricus, 5-10 parts of Poria cocos, 10-15 parts of Polygonum perfoliatum L., 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Chinese asafetida-containing food retention removal and desinsection seafood soup comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has food retention removal and desinsection effects, and the making method is simple and healthy. |
| priorityDate | 2014-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.