http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104120069-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97ec2a17f325502c8d29d8e79acc31e7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-804 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2014-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcd82bbd522a5881bb56b4c86ac6dc90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d32a213572643726a9336a947bc1ac96 |
| publicationDate | 2014-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104120069-A |
| titleOfInvention | Technology for processing tea aroma rice wine |
| abstract | The invention discloses a technology for processing a tea aroma rice wine. The technology comprises the steps of 1, selecting Chinese rice wine, adding warm water into the Chinese rice wine, stirring, adding a proper amount of rock candy, and mixing to obtain rice wine; 2, grinding ginseng, Szechuan lovage rhizome and prepared rehmannia rhizome into powder respectively; 3, adding the medicinal material powder prepared in step 3 into the rice wine prepared in step 1, heating at a low temperature, and keeping the temperature at 30-45 DEG C; naturally cooling after heating, sealing with mud and cellaring for a month; 4, preliminarily making longjing tea with hot water of 80-90 DEG C, filtering the preliminary tea, and making tea again with boiled water of 100 DEG C; 5, taking out the wine cellared for one month in step 3, and drinking the wine with the longjing tea made in step 4. By adopting the technology for processing the tea aroma rice wine, disclosed by the invention, a health tea beneficial to body health is prepared; the technology is improved on the basis of a traditional preparation method, some nourishing medicinal materials are added, and the medicinal materials are absorbed more easily after being mixed with the wine with relatively low alcoholic strength. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104328011-A |
| priorityDate | 2014-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.