http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105724973-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/A23L1-29 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 |
| filingDate | 2014-12-12-04:00^^<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-105724973-A |
| titleOfInvention | Tricholoma matsutake immunity-enhancement seafood soup base and preparation method thereof |
| abstract | The present invention discloses a tricholoma matsutake immunity-enhancement seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of tricholoma matsutake, 10-25 parts of gynostemma pentaphylla, 5-20 parts of shiitake mushroom, 5-18 parts of Dioscorea nipponica Makino, 5-10 parts of gentiana scabra bge, 5-12 parts of honeysuckle stem, 5-10 parts of black fungus, 10-15 parts of pilos antler, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The tricholoma matsutake immunity-enhancement seafood soup base has the immunity-enhancement effects, and the preparation process is more simple and hygienic. |
| priorityDate | 2014-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.