http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102018049-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db1b6de30f9f8a6bc59e3a73e308a73e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 |
| filingDate | 2010-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c0d02c303cd2346d584ea165ed53edd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e7de7ea8e26ec239d96309fc7b6029b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82569a43ea3992de2e7d9a9ca4506713 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12c7dc3defbdbc8a8db301b37e4e6373 |
| publicationDate | 2013-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102018049-B |
| titleOfInvention | Liquid dairy product containing cumin seasoning and production method thereof |
| abstract | The invention provides a liquid dairy product containing cumin seasoning and a production method thereof. The liquid dairy product comprises the following raw materials: 30 to 99.88 percent of milk, 0.05 to 8 percent of cumin seasoning, 0.01 to 0.15 percent of water holding agent, 0.05 to 0.3 percent of edible salt, 0 to 2 percent of emulsifying agent, 0.01 to 1 percent of thickener and 0 to 69.88 percent of water. The cumin is added into the liquid dairy product by a reasonable formula and a proper process so as to provide the liquid dairy product with unique flavor and realize good stability and good mouthfeel of the product in a shelf life. |
| priorityDate | 2010-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.