http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104187352-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2014-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104187352-B |
| titleOfInvention | Preparation method for preserved egg-flavored cold glutinous rice cake |
| abstract | The invention discloses a preparation method for a preserved egg-flavored cold glutinous rice cake. The preparation method comprises the specific steps of (1) preparing preserved egg liquid; (2) mixing rice slurry; (3) adding the preserved egg liquid into the rice slurry for stewing; (4) developing color; (5) cooling forming. The preserved egg-flavored cold glutinous rice cake prepared by the preparation method disclosed by the invention tastes fine, has a grey green color, is transparent, has rich nutrition and a preserved egg flavor and is suitable for being eaten in summer; due to low sugar content, the preserved egg-flavored cold glutinous rice cake can meet a demand of a customer on health food. The preparation method disclosed by the invention is easy to operate, economical and environment-friendly. |
| priorityDate | 2014-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.