http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103519061-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_11a436467a853ca42aabe986a1fa8373 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2013-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f8c952166a856dcad17348408301f05 |
| publicationDate | 2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103519061-B |
| titleOfInvention | Method for processing mandarin orange fruitcake |
| abstract | The invention discloses a method for processing a mandarin orange fruitcake. The fruitcake is prepared from the following raw materials in parts by weight: 80-100 parts of polished round-grained rice flour, 20-30 parts of mungbean flour, 30-50 parts of mandarin orange, 8-10 parts of maltose, 3-5 parts of carrageenan, 2-3 parts of hairyvein agrimony, 1-3 parts of rhizoma phragmitis, 2-3 parts of fructus forsythiae, 2-3 parts of henon bamboo rhizome, 1-3 parts of notopterygium root, 8-10 parts of beet, 8-10 parts of lettuce, and 4-6 parts of nutrition additives. According to the method for processing the mandarin orange fruitcake, as the processed mandarin orange is added into the cake in a manner of mandarin orange juice and mandarin orange powder to change the nutritional structure of a traditional cake and increase the flavor of the cake. The fruitcake has the health-care effects of removing toxicity and protecting liver because the rhizoma phragmitis, fructus forsythiae, henon bamboo rhizome and other traditional Chinese medicinal components are added in the raw materials. |
| priorityDate | 2013-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.