http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111363660-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-482 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-488 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-288 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P27-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-644 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-73 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-644 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P27-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-06 |
| filingDate | 2020-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111363660-B |
| titleOfInvention | A kind of cassia vinegar and preparation method thereof |
| abstract | The invention provides a cassia seed vinegar and a preparation method thereof, and relates to a health care vinegar and a preparation method thereof. The cassia seed vinegar uses the cassia seed as the main raw material, and is supplemented by matching with pyracantha, dandelion, pueraria, wolfberry, honey and lecithin. , and further optimize the steps of pretreatment, leaching and concentration, ingredient mixing, alcohol fermentation, acetic acid fermentation and filtration sterilization in the preparation method, making full use of the active ingredients in the raw materials, and the final cassia vinegar has the properties of improving eyesight, reducing blood pressure and blood lipids. Effectiveness, while ensuring the natural flavor of cassia vinegar, it also ensures the shelf life of the product, which meets the extensive needs of the public. |
| priorityDate | 2020-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.