http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103283844-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_11b9cc361b098b1a4911c1b1250f8e15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 |
| filingDate | 2012-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103283844-A |
| titleOfInvention | Formula and production method of deer product milk tea |
| abstract | The invention discloses a formula and a production method of deer product milk tea. The formula comprises the following ingredients by weight percent: 1 to 5 percent of deer bones, 0.5 to 3 percent of deer sinew, 0.1 to 0.5 percent of corn cervi pantotrichum, 5 to 10 percent of milk, 2 to 6 percent of fresh tealeaves, 1.5 to 5 percent of fruit powder, 1 to 4 percent of sugar, 0.5 to 0.8 percent of food additive and the balance of water. The production method comprises the following steps of processing the deer bones into powder; cutting the boiled deer sinew into small particles with the length of 1 to 3mm, and drying the small deer sinew particles until the moisture content is 20 to 40 percent; grinding the corn cervi pantotrichum into powder in the size of 1 to 10 micrometers; pulping the tealeaves, and boiling and preserving the juice of the tealeaves; placing the milk into a utensil, boiling the milk, and preserving the temperature of the milk; heating the water to 60 to 80 DEG C, adding the deer bone powder, the corn cervi pantotrichum powder and the deer sinew, continuously heating the mixture to be boiled, adding the tealeave water and the milk, adding the sugar, the fruit powder and the food additives, continuously heating the mixture to be boiled so as to obtain the deer product milk tea. The deer product milk tea obtained by adopting the technological method of the invention is high in nutritive value and has the function of fortifying the health. |
| priorityDate | 2012-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 14.