http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104489037-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7516189f887416229aa461f979470a9b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2015-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37f43595943689c95b488da74aa38780 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d3702d4632ad938b36174a2d3c963a2 |
| publicationDate | 2015-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104489037-A |
| titleOfInvention | Fresh flower tea cake and processing method thereof |
| abstract | The invention discloses fresh flower tea cake and a processing method thereof. The fresh flower tea cake mainly comprises sticky rice, wheat flour, rose, Pu'er tea water, white granulated sugar, glucose, honey and vegetable oil. The fresh flower tea cake product is prepared through refining rose, preparing wheat flour, preparing syrup, preparing oil, mixing and forming. Because rose and Pu'er tea are added to the product, when savoring the taste, people can savor the rose flavor and the special tea flavor of the Pu'er tea, and the fresh flower tea cake is special in flavor, refreshing and tasty; because the sticky rice, rose and Pu'er tea are mixed, the fresh flower tea cake is soft, delicate, smooth and difficult to harden. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110269181-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106035487-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105248513-A |
| priorityDate | 2015-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.