http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105380113-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_901d9ea4f3c5cd039f421069c589a41c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-161 |
| filingDate | 2015-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d97b2d173c9495d801ed7f9e2d1a3259 |
| publicationDate | 2016-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105380113-A |
| titleOfInvention | Popcorn |
| abstract | The invention discloses popcorn. The popcorn is prepared from, by weight, 200-400 parts of corn, 5-7 parts of peanuts, 20-30 parts of glucose, 5-7 parts of chestnuts, 5-7 parts of bark of eucommia, 4-6 parts of summer purslane, 3-5 parts of cortex albiziae, 4-6 parts of wilds jujube and 10-30 parts of maltose. Traditional Chinese medicine of polygonum multiflorum, glossy privet fruits and the like is properly added in the formula and has the functions of tonifying the kidneys and strengthening the spleen and tonifying the brain and calming the nerves, meanwhile, the glucose is added, the taste of the popcorn is improved, the popcorn is more tasty and suitable for broad masses to eat, and the popcorn is particularly suitable for students and brain workers to eat. |
| priorityDate | 2015-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.