http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106562370-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f3ce0a343f983b8c2d214d9a57881cdd |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2015-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f018d9e78cf3e922c7b22c4058c8cd23 |
| publicationDate | 2017-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106562370-A |
| titleOfInvention | Pear-flavored sunflower seed and processing method thereof |
| abstract | The invention relates to a pear-flavored sunflower seed and a processing method thereof and belongs to the field of agricultural and sideline product processing. During processing, raw materials contain the following ingredients: 500 g of sunflower seeds, 50-80 g of concentrated pear juice, 25-30 g of salt, 10-15 g of monosodium glutamate, 5-10 g of sodium cyclamate, 10-20 g of anise, 10-20 g of cassia, 10-15 g of Chinese prickly ash, 5-8 g of chickens' extract, 3-5 g of radix codonopsis and 5-8 g of cape jasmine. The processing method comprises the following steps: washing sunflower seeds and putting the cleaned sunflower seeds into a pan, and adding water; adding salt, uniformly stirring and then adding monosodium glutamate, sodium cyclamate and chickens' extract; putting anise, cassia, Chinese prickly ash, radix codonopsis and cape jasmine into a gauze bag, sealing and putting the bag into the pan; boiling with big fire, boiling with soft fire for 15 min and turning of the fire, adding concentrated pear juice, and uniformly stirring; naturally cooling, taking out seeds after water is cool, and drying the seeds by a seed dryer. By adding the concentrated pear juice during the seed stir-frying process, the stir-fried seeds have the pear flavor and contain nutrients of pears. The product is easy to digest and absorb by human body, has fragrant mouthfeel, and has rich nutrients. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108497427-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108887648-A |
| priorityDate | 2015-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.