http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106578928-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cc19b18f738ebb4cdff74118b097cb82 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-122 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2016-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e65c68770900a156b2fefe8c65aaed9a |
| publicationDate | 2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106578928-A |
| titleOfInvention | Oat nutritive cakes and processing method thereof |
| abstract | The invention provides oat nutritive cakes. The oat nutritive cakes comprise the following raw materials of oat, glutinous rice flour, pearl rice flour, Chinese yams, roselle flowers, salvia plebeia, ginseng leaves, haws, water, a sweetening agent, sunflower seed oil and sesame seed powder. A processing method of the oat nutritive cakes comprises the following steps of (1) preparing oat flour for standby application; (2) preparing a nutrient solution; (3) preparing a mixed solution; (4) mixing the glutinous rice flour with the pearl rice flour to obtain a mixture, adding the oat flour, the mixed solution and the sunflower seed oil to the mixture, performing stirring and mixing to obtain a new mixture, putting the new mixture in molds, and performing cooking; and (5) rolling the cooked cakes with the sesame seed powder, performing vacuum sterilization and performing packing so as to obtain finished products. According to the oat nutritive cakes, the oat flour is used as the raw material of the cakes, and nutritive components of the Chinese yams, the pearl rice flour, the roselle flowers and the like are added, so that the oat nutritive cakes are crisp, fragrant and delicious, enable people to have long aftertaste after being eaten, have the health-care efficacies of promoting appetite, promoting digestion, nourishing the stomach, strengthening bodies and the like, are simple in technology and low in investment, and take effect quickly. Standardized production is easy to realize. |
| priorityDate | 2016-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.