http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102697000-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6f54a873d428ae2d038249d078673624 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2012-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25e0ceff6b630dbba02f85f8bf7bdc73 |
| publicationDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102697000-B |
| titleOfInvention | Faint scent lotus root processing technology |
| abstract | The invention discloses a faint scent lotus root processing technology which takes lotus roots as main material, and takes salt, white sugar, five spice powder, chili powder and bean oil as auxiliary materials, the faint scent lotus roots are prepared through the steps of raw material selection, cleaning, peeling, slabbing, cleaning, pre-boiling, showing, batching, bagging, vacuum-pumping, sterilizing and cooling, heat insulating, product finishing and the like. The process overcomes the defect that lotus roots cannot be stored for a long time, produced lotus roots are yellow and white or redbrown, are glossy, has the tastes and smell the same with that of fresh lotus roots, foreign tastes are avoided, zero contamination is achieved, the lotus root is sweet and warm-natured, has the effects of strengthening the spleen and reinforcing the stomach, nourishes the heart and nourish the blood, promotes the secretion of saliva or body fluid, and is antidiarrheal, and by adding the batching, the taste is better. |
| priorityDate | 2012-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.