http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110547425-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3892a04d4a427b274e4e211059fd728e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-10 |
| filingDate | 2019-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110547425-A |
| titleOfInvention | A kind of maw beauty soup and preparation method thereof |
| abstract | The present invention provides a fish maw beauty soup, which is prepared from the following raw materials by weight: 100-200 parts of fish maw, 10-30 parts of kudzu rice, 3-5 parts of American ginseng, 3-5 parts of Codonopsis pilosula, 1-5 parts of salvia miltiorrhiza 3 parts, 1-3 parts of wolfberry, 2-3 parts of seasoning, the seasoning includes 1-2 parts of chicken essence and 2-4 parts of salt. The ready-to-eat fish maw soup prepared by the present invention can prolong the shelf life without additives such as preservatives, and uses the raw materials of American ginseng, Codonopsis pilosula, Salvia miltiorrhiza, and Chinese wolfberry to mix together with the fish maw protein to play a role in nourishing blood and nourishing the skin, and anti-aging , improve immunity; the present invention uses freeze-drying and low-temperature pasteurization to avoid the loss of collagen, the active ingredient of fish maw peptide, and to reduce the effective molecular weight of collagen to a better extent; the ready-to-eat prepared by the present invention The fish maw has a good taste and is easy to eat, and is very popular among consumers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115211562-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115211562-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111329008-A |
| priorityDate | 2019-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 115.