http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106261125-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_86bfa85868642223bbe082c7ef594c61 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-00 |
| filingDate | 2015-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62cb1e9d31aceb1a97b1d39a21627525 |
| publicationDate | 2017-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106261125-A |
| titleOfInvention | End the dampness removing Concha Ostreae seafood soup seasonings and preparation method thereof that reduces phlegm for a kind of thousand |
| abstract | The invention discloses n End the dampness removing Concha Ostreae seafood soup seasonings and preparation method thereof that reduces phlegm for a kind of thousand, it is characterised in that: it is made up of the raw material of following parts by weight: n Chinese mugwort in thousand n 、 n Bulbus Fritillariae Ussuriensis n 、 n Flos Bombacis Malabarici n 、 n Radix Cynanchi Paniculati n 、 n Succus Bambusae n 、 n Pinellia leaven n 、 n Rhizoma Cynanchi Stauntonii n 、 n Radix Platycodonis n , Concha Ostreae meat powder, scallop meat powder, Thallus Porphyrae be dry, Bulbus Allii Cepae grain, Herba Alii fistulosi sheet, tapioca, Sal, Fructus Piperis powder, Rhizoma Zingiberis Recens, anise； n Through over cleaning, dry, mix, remove impurity, the operation such as sterilizing pack are made.The present invention n Delicious flavour, conveniently deposit, n Have n Reduce phlegm dampness removing n Effect, and preparation technology is simpler, health. |
| priorityDate | 2015-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.