http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105558802-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_742775182bc76f02dc918c51ac249926 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-175 |
| filingDate | 2015-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2de48a222d11eb2bca4175eaf3bec788 |
| publicationDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105558802-A |
| titleOfInvention | Fresh flower noodles and preparation method thereof |
| abstract | The invention discloses fresh flower noodles and a preparation method thereof. The fresh flower noodles are prepared from the following raw materials in parts by weight: 100 to 200 parts of wheat flour, 6 to 10 parts of honey, 1 to 3 parts of amino acids, 6 to 8 parts of pear flowers, 6 to 8 parts of peach flowers, 4 to 6 parts of edible salt, 1 to 3 parts of sodium citrate, 4 to 6 parts of honeysuckle, 8 to 10 parts of milk, 5 to 7 parts of jasmines and 10 to 20 parts of water. The fresh flower noodles prepared by the preparation method disclosed by the invention have strong flower fragrance, and the technology is simple; the noodles taste smooth and chewy; during preparation, such fresh flowers as the pear flowers and the honeysuckles are added, so that the noodles taste sweet and have certain health effects of beautifying, nourishing the stomach, lubricating the lung and the like. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106261642-A |
| priorityDate | 2015-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.