http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112167595-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_112ef18bc6e8feb262f0cbe2ecd0eca7 |
| 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/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2020-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5553b13761a19c267b23f3e195936419 |
| publicationDate | 2021-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112167595-A |
| titleOfInvention | A kind of fish oil hot pot bottom material and preparation method thereof |
| abstract | The invention discloses a fish oil hot pot base and a preparation method thereof, belonging to the technical field of food. The fish oil hot pot base comprises the following components in parts by weight: 170-180 parts of fish oil; 2.5-3.2 parts of devil pepper; 8-9 parts of shallots; 7-9 servings; ginger 8-9.5 servings; watercress 3-5 servings; tin chili powder 1.5-2.5 servings; spices 4-5 servings; red peppercorns 2.7-4.9 servings; liquor 0.7-1.5 servings; single crystal rock sugar 0.5- 1.5 parts; bone marrow extract 1.8-2.4 parts; thick flavor powder 4.7-5.8 parts; chicken soup 1.5-2.6 parts; trinitrotoluene 0.05-0.12 parts; ethyl maltol 0.02-0.05 parts; potassium sorbate 0.12-0.24 parts ;Fish oil is rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA, commonly known as brain gold), a variety of n-3 polyunsaturated fatty acids, which can protect cardiovascular, regulate blood lipids and blood pressure, and reduce glycerol. It is beneficial in three fats, clearing blood clots, strengthening the brain and improving intelligence; and the taste is more fresh and refreshing, fresh and fragrant, and the soup will not be muddy after cooking for a long time. |
| priorityDate | 2020-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.