http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103859429-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_03f1b2e2d2534ee9d55b3e06fe070d3f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2014-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eeaf337bc6a1d9929c8a1b8d4311ed5f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfc3bcec34d56dffdec9d7676c28e6c1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4581c690ef1964c491f0106a364b012 |
| publicationDate | 2015-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103859429-B |
| titleOfInvention | Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber |
| abstract | The invention discloses a processing method of an artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber. The processing method comprises the following steps: processing artemisia selengensis, selecting raw material, preserving at low temperature, making stuffing, baking, smoking, cooking, packaging and sterilizing, and refrigerating at low temperature to obtain the artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber. The artemisia selengensis low-temperature common macrocarpium fruit obtained by adopting the processing method is rich in dietary fiber and flavone, overcomes the characteristics of meat flavor, greasy taste, availability in oxidation, and the like of common macrocarpium fruit, is rich in volatile essential oil, and has a fresh and cool taste special for the artemisia selengensis and an effect of refreshing visions and minds. |
| priorityDate | 2014-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 121.