http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104273470-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5366f2a72b3c285f431bcce966fb4e59 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2014-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f46721855d06067021a54e54a71a7d83 |
| publicationDate | 2015-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104273470-A |
| titleOfInvention | Sweet potato leaf product |
| abstract | The invention discloses a sweet potato leaf product and relates to the field of foods. The manufacturing method comprises the following steps: selecting tender leaves, soaking the leaves in saline water for 8 hours, and soaking by using a sodium carbonate solution for 8 minutes; adding the leaves into a 3% salt solution which contains 0.17 percent of baking soda and of which the pH value is 8, and blanching at the temperature of 95-100 DEG C for 1-1.5 minutes; dipping by using a 9% salt solution containing 0.3 percent of calcium chloride, gradually increasing the concentration by 2 percent per day until the concentration reaches 15 percent, desalting and draining; adding 25g of anise, 100g of mature ginger, 10g of cinnamon and 8g of white pepper which are smashed into 10kg of water, and boiling for 2 hours, thereby obtaining the cooking liquor; mixing uniformly at a ratio (76:3:18:2.5:0.5) of the sweet potato leaf to cooking liquor to white sugar to salt to monosodium glutamate; and quantitatively bagging, sealing and sterilizing. The sweet potato leaf product disclosed by the invention contains rich proteins, vitamins and mineral substances and is capable of enhancing the immunologic functions after being eaten for a long term, and the disease resistance of the organism is improved. Moreover, the sweet potato leaf product is good in taste and is very suitable for serving as snacks to be eaten. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106993785-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107361326-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109430767-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107183717-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105285818-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107212321-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107307342-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107232532-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107242485-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107232541-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107251951-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107279840-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107279839-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107296229-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107307348-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107307343-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107307350-A |
| priorityDate | 2014-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.