http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102805310-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c2332e41e7d4d45f876965f95abfe4a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2012-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f94cf1b4c9b792f5ad33aa53b1d0130 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_906f2c06eff402b6008f6804477ca8d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be99a73fc798ef62f4b8db4ddbd04745 |
| publicationDate | 2013-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102805310-B |
| titleOfInvention | Kudzuvine root noodle and preparation method thereof |
| abstract | The invention relates to a kudzuvine root noodle and a preparation method thereof. The traditional kudzuvine root extracting solution is water extraction fresh root which is subjected to water extraction after being heated to boiling, the formula of the traditional kudzuvine root extracting solution is single, and the finished product nutrition of the traditional kudzuvine root extracting solution is incomplete. The traditional processing method has the disadvantages of high temperature, big possibility of losing nutrition, water resource waste and low extracting content matter. According to the kudzuvine root noodle, high-precision powder, second-grade flour, corn starch, coarse cereal juice, vegetable juice and kudzuvine root juice are preferably selected, ethanol is used as a solvent carrier to fully analyze the nutrition ingredient of the kudzuvine root, and disinfection and sterilization can be carried out; the kudzuvine root juice is extracted by strict temperature control of immediate temperature, constant temperature, sudden temperature drop and the like; the active ingredient of the kudzuvine root juice can be fully analyzed and is stable; and therefore the kudzuvine root noodle is safer to eat, has a good taste and is suitable for a wide crowd. People can enjoy the original ecology moisture and nutrition of the kudzuvine root in four seasons. |
| priorityDate | 2012-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.