http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105724956-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/A23L1-30 |
| 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-105724956-A |
| titleOfInvention | Chinese torreya-containing food retention removing and dryness moistening seafood soup stock and making method thereof |
| abstract | The invention discloses a Chinese torreya-containing food retention removing and dryness moistening seafood soup stock. The Chinese torreya-containing food retention removing and dryness moistening seafood soup stock is made from, by weight, 20-40 parts of Chinese torreya, 10-25 parts of ginseng, 5-20 parts of shiitake, 5-18 parts of Aralia mandshurica, 5-10 parts of Fructus Rosae Laevigatae, 5-12 parts of Athyrium multidentatum (Doll.) Ching, 5-10 parts of Radix Rhapontici, 10-15 parts of red date, 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 torreya-containing food retention removing and dryness moistening seafood soup stock 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 removing and dryness moistening 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: 31.