http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103053913-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5ef42dc2106c9c73509929766a444eed |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2012-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea43e79d9dfad3c21c3c799c465823e5 |
| publicationDate | 2014-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103053913-B |
| titleOfInvention | Composite health-care sorghum rice and preparation method thereof |
| abstract | The invention discloses composite health-care sorghum rice which is characterized by being prepared from base stock ingredients, bean stock ingredients, potato-type ingredients, functional ingredients and rice moistening ingredients, wherein the base stock ingredients comprise the following materials in parts by weight: 500-600 parts of sorghum rice, 30-40 parts of sticky rice, 50-80 parts of unpolished rice, 40-50 parts of corn and 500-600 parts of rice. The composite health-care sorghum rice provided by the invention is prepared from the base stock ingredients, the bean stock ingredients, the potato-type ingredients, the functional ingredients and the rice moistening ingredients, wherein the base stock ingredients can meet the basic requirement on nutrition ingredients of human bodies; the bean stock ingredients comprise a great quantity of trace elements and minerals; the potato-type ingredients can improve the taste of the rice; the functional ingredients have different health care ingredients, are beneficial to the health of human bodies, can meet requirements of people with different physical conditions, and can play a role in heath protection; and the rice moistening ingredients not only have a health-care effect, but also are beneficial to formation of the rice in processing and extrusion. |
| priorityDate | 2012-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 15.