http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104172116-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2014-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104172116-B |
| titleOfInvention | A kind of processing method of robiniae,flos flour paste |
| abstract | The invention discloses a kind of processing method of robiniae,flos flour paste, it is characterized in that: described robiniae,flos flour paste adopts robiniae,flos, flour is primary raw material, complete through robiniae,flos, drying, pulverizing, mixing, steaming, koji, fermentation unstrained spirits, the step such as levigate, modulation process.The robiniae,flos flour paste delicious flavour adopting this method to make, the degree of saltiness are agreeable to the taste, namely can be used as flavoring also to can be used as and go with rice or bread, instant, the present invention simultaneously draws materials extensively, reduce processing cost, improve the nutritive value of robiniae,flos, make robiniae,flos flour paste have consumer edema, antiulcer, hypotensive, prevent the effects such as artery sclerosis. |
| priorityDate | 2014-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.