http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106213459-A

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classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10
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filingDate 2016-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7d8cbf703da26fd3ecb0e144d75a010
publicationDate 2016-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-106213459-A
titleOfInvention A kind of pickled pepper flavor crab cream paste and preparation method thereof
abstract The invention discloses a kind of pickled pepper flavor crab cream paste, steamed stuffed bun stuffing is made up of the raw material of following weight portion: female crab 220 250, Fructus Cucurbitae moschatae 100 120, Rhizoma Solani tuber osi 15 20, Folium Perillae are appropriate, loquat fruit 45, propolis 34, bubble green pepper water 45, Fructus Broussonetiae 1 1.2, pomelo peel 1.5 2, Herba Lophatheri 0.8 1, Rhizoma Zingiberis Recens are fine and soft 45, Herba Alii fistulosi is fine and soft 45, Fructus Capsici powder 8 10, five spice powder 45, Oleum Arachidis hypogaeae semen is appropriate, proper amount of salt, water are appropriate.The multiple Chinese herbal medicine such as the loquat fruit added in the present invention has promoting the production of body fluid for nourishing the lung, effect of heat clearing away stomach invigorating, the Herba Lophatheri of interpolation have effect of clearing heat and relieving fidgetness, inducing diuresis for treating stranguria syndrome.
priorityDate 2016-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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