http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105982260-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2de61660a36afdc6f62e06451083e303 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d63da4ee3dadac6f4081b0f84c8522cc |
| publicationDate | 2016-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105982260-A |
| titleOfInvention | Buckwheat and Chinese wolfberry fresh ginger paste and preparation method thereof |
| abstract | The invention discloses buckwheat and Chinese wolfberry fresh ginger paste. The buckwheat and Chinese wolfberry fresh ginger paste is prepared from the following raw materials in parts by weight: 300-310 parts of fresh ginger, 60-63 parts of white fungus pulp, 32-34 parts of buckwheat kernels, 20-23 parts of celery, 22-24 parts of Chinese wolfberry fruits, 17-20 parts of coix seeds, 3-3.2 parts of bamboo leaves, 2-2.2 parts of yellow cinnamon bark, 2.4-2.7 parts of heartleaf houttuynia herbs, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and an appropriate amount of water. According to the fresh ginger paste disclosed by the invention, varied raw materials, not only including a main material namely the fresh ginger but also including auxiliary materials including the white fungus pulp, the buckwheat kernels, the Chinese wolfberry fruits and the like, are added in the processing course, and based on that original nutrient components and original flavor of the fresh ginger are kept, the original nutrient components and the original flavor of the fresh ginger also complement mutually with nutrient components and flavor of the auxiliary materials, so that the fresh ginger paste disclosed by the invention is higher in nutrient value than single fresh ginger. In addition, the fresh ginger paste also has certain nutrient and health-care efficacies, and is long in storing time and convenient to eat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114259048-A |
| priorityDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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