http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108201100-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3138e297389abeaedb0b86a4294ccfc4 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2016-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c2ea0e55b24fb1f64ab54df6230eabb |
| publicationDate | 2018-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108201100-A |
| titleOfInvention | A kind of fermentation pickled vegetable and preparation method |
| abstract | The invention discloses a kind of fermentation pickled vegetable and production methods.90 100 parts of Sedum.k.F, 40 50 parts of carrot, 13 parts of lactic acid bacteria, 10 15 parts of ginger, 25 parts of Chinese prickly ash, 18 25 parts of garlic, 37 parts of salt, 15 parts of rock sugar, 13 parts of light-coloured vinegar, 0.5 2 parts of white wine, 35 parts of maize flour.The present invention has the characteristics that crisp taste, smell faint scent and Appetizing spleen-tonifying. |
| priorityDate | 2016-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.