http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107125688-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dc00048850337ace86646b55b5a92372 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 |
| filingDate | 2017-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82c5907501eb9f5b6f0ce11cabf92ec2 |
| publicationDate | 2017-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107125688-A |
| titleOfInvention | A kind of tart flavour additive of low fat |
| abstract | A kind of tart flavour additive of low fat, is related to flavouring processing technical field, it is characterised in that：It is made up of the material of following parts by weight, material 1：20 parts of lemon juice, 6 parts of Yoghourt, 2 parts of carrot meal, 6 parts of watermelon, 6 parts of banana, 6 parts of tomato of peeling, 5 parts of Kiwi berry of peeling, 7 parts of skimmed milk power, 8 parts of pure water, material 2：5 parts of salt compounded of iodine, 5 parts of chickens' extract, 3 parts of oyster sauce, 0.5 part of duck blood, 9 parts of garlic granule, 4 parts of ginger, 15 parts of soybean oil, 3 parts of Chinese prickly ash, 8 parts of mature vinegar, material 3：1 part of dried orange peel, 2 parts of monkshood, 3 parts of pseudo-ginseng, 4 parts of vomiting nut, 5 parts of the fruit of Rangoon creeper, 6 parts of purslane, 7 parts of Chinese holly, 1 part of folium artemisiae argyi, 2 parts of mung bean, 3 parts of cassia seed, 4 parts of the banksia rose, 5 parts of the bark of official magnolia, 7 parts of gemma agrimoninae, 2 parts of bletilla.The inventive method is reasonable, easy to make, delicious flavour, nutritious. |
| priorityDate | 2017-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.