http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104187239-A

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filingDate 2014-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72f2720ad55e55baf28fa3d5ef5c6faa
publicationDate 2014-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-104187239-A
titleOfInvention Persimmon sauce
abstract The invention discloses a persimmon sauce prepared from persimmon and rock candy by virtue of the following processes: cleaning 40-52 parts of persimmon; picking out soft persimmon from hard persimmon, softening the hard persimmon with warm water, then putting the softened hard persimmon into a beating machine together with the soft persimmon and beating to a persimmon pulp; preparing liquid glucose from 60-48 parts of rock candy; sucking the liquid glucose and the persimmon pulp into a vacuum concentration device and concentrating until the content of a soluble solid matter is 50%-55%; heating and stirring a mixture of the liquid glucose and the persimmon pulp till achieving a temperature of 95-98 DEGC, and then tinning and sealing; and sterilizing and cooling the mixture. On one hand, the persimmon sauce is unique in taste, and on the other hand, the persimmon sauce has a certain health care effect on discomfort such as cough, and is suitable for being eaten in cough.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110771859-A
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