http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108185387-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2018-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108185387-B |
| titleOfInvention | Green plum salad sauce and preparation method thereof |
| abstract | The application provides a green plum salad dressing and a preparation method thereof, wherein the dressing comprises the following raw materials in parts by mass: 40-100 parts of green plums, 20-50 parts of olive oil, 20-50 parts of brewed vinegar, 5-10 parts of water-soluble sugar compounds, 5-10 parts of salt, 5-10 parts of mustard and 3-10 parts of honey. The green plums are rich in phenolic substances, and are prepared into the antioxidant health-care green plum salad dressing juice which is smooth in taste, has rich plum fragrance and rich nutrition, increases the available ways of the green plums, widens the market of the green plums and increases the color of the dressing juice. |
| priorityDate | 2018-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 98.