http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106694086-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/B02B1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B02B5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B02B1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02B1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02B5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02B1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2016-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106694086-B |
| titleOfInvention | A kind of processing method of coconut flavor health-care rice |
| abstract | A kind of processing method of coconut flavor health-care rice of disclosure of the invention, including, the screening of (1) paddy；(2) stone is removed；(3) magnetic separation；(4) it impregnates；(5) sided corona treatments；(6) quick-frozen；(7) it fumigates；(8) secondary sided corona treatment；(9) paddy decladding；(10) the rough separation of paddy；(11) husk rice；(12) rice grading (13) finishes.Compared with existing big rice processing method, coconut flavor health-care rice processing method of the present invention, the shortcomings that will cause part rice nutrition ingredients from lossing of traditional rice processing is avoided, not will cause the loss of rice nutrition ingredient not only, moreover it is possible to greatly improve its health-care efficacy, the present invention is by using solution A immersion treatment to paddy, then a sided corona treatment is carried out, enables to rice mouthfeel more aromatic, the grain of rice is more sparkling and crystal-clear mellow and full, nutrition is more easily digested, and mouthfeel is more soft tough. |
| priorityDate | 2016-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.