http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104286752-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3af1e50a4be6136eda889a97dfde19d3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-122 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2014-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3d0c493e7b6b3f6d9928e3ab8fbe4be |
| publicationDate | 2015-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104286752-A |
| titleOfInvention | Xinjiang nut cake with effects of nourishing heart and promoting blood circulation and production method of Xinjiang nut cake |
| abstract | The invention discloses a Xinjiang nut cake with effects of nourishing the heart and promoting blood circulation. The Xinjiang nut cake has the effects of nourishing the heart and promoting blood circulation, calming the nerves and benefiting intelligence as well as replenishing blood and benefiting qi and is relatively high in nutritive value. The Xinjiang nut cake comprises the following components in percentage by weight: 40-50% of proso millets, 10-15% of glutinous rice, 5-10% of red dates, 5-10% of red beans, 4-8% of corn syrup, 4-8% of cane sugar, 4-8% of brown sugar, 2-3% of radix curcumae, 2-3% of roses, 2-3% of safflowers, 2-3% of rhizoma phragmitis and 2-3% of half-capitate hemiboea herbs. A production method of the Xinjiang nut cake comprises the main steps of 1, selecting materials, and soaking; 2, preparing red bean paste and red date paste, and mixing; 3, boiling the radix curcumae, the roses, the safflowers, the rhizoma phragmitis and the half-capitate hemiboea herbs to prepare a mixed solution, and adding the cane sugar and the brown sugar; 4, steaming the proso millets and the glutinous rice, adding the mixed solution, and mashing the proso millets and the glutinous rice to form a mixture of the proso millets and the glutinous rice; 5, preparing the viscous corn syrup; and 6, pressing the mixture of the proso millets and the glutinous rice to form two-layer maslin, adding the red bean paste and the red date paste, pasting up by using the corn syrup, dicing and bagging to obtain a finished product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107019154-A |
| priorityDate | 2014-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.