http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106235007-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 |
| filingDate | 2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106235007-B |
| titleOfInvention | Preparation method of orange rice dumpling |
| abstract | The invention relates to the field of deep processing of agricultural products, in particular to a preparation method of a citrus rice dumpling. The preparation method comprises the steps of raw material pretreatment, cleaning, soaking, mixing, bundling and cooking. The invention comprehensively utilizes the orange squeezed product, namely the peel residue, to produce leisure food, reduces resource waste and environmental pollution, increases the additional value of orange deep processing products, and ensures that the orange processing process is zero waste. The waste citrus peel residues are effectively utilized, and the contribution is made to the zero-waste target of citrus deep processing. |
| priorityDate | 2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.