http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105724852-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9f40bbb26f94963ca07ee4455f1cb323 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-29 |
| filingDate | 2014-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3e8ca61f6abb5aca554997d82dd2dea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f7204265460f90f6ea873c3062f8b02 |
| publicationDate | 2016-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105724852-A |
| titleOfInvention | Fermented rose cake and manufacturing method thereof |
| abstract | The invention relates to the field of food, specifically to fermented rose cake and a manufacturing method thereof. The fermented rose cake comprises the following raw materials, by weight part: 10-15 parts of fresh rose flowers, 8-10 parts of lily bulbs, 4-5 parts of poria, 5-6 parts of Chinese wolfberry fruits, 3-5 parts of Chinese magnoliavine fruits, 4-5 parts of pomegranate seeds, 8-10 parts of hawthorn fruits, 100-150 parts of lotus root starch, 0.1-0.3 part of draught beer, 80-90 parts of rice flour, and 50-60 parts of white granulated sugar. The raw materials, according to the weight part, are fermented, fried till the materials are cooked, and ground into powder; the powder is mixed with water to manufacture cake; and the cake is steamed till the cake is cooked to prepare the fermented rose cake. The fermented rose cake is abundant in nutrition and is fragrant, glutinous and delicious. The nutritive components in the cake are easy to absorb and use. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109601583-A |
| priorityDate | 2014-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.