http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108142629-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_086022b4efbe7b2e52274a9c65127ff8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 |
| filingDate | 2016-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33cb82270451668178dcffaa4b9f619e |
| publicationDate | 2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108142629-A |
| titleOfInvention | A kind of glutinous rice candied lotus root and its processing method |
| abstract | The invention discloses a kind of processing methods of glutinous rice candied lotus root, include the following steps：A lotus rhizomes → B sortings → C cleanings → D finishings → E peelings → F color protections → G fill rice → H it is candy → I packagings → J sterilizations → K coolings → L inspections → M finished products；Wherein, F, by lotus rhizome lotus rhizome color protection composite color fixative 10~60min of soak at room temperature, lotus rhizome color protection composite color fixative is sodium chloride 0.25~1.5%, 0.02~0.15%, 3 citric acid 0.15~1.25 of D sodium isoascorbates；H, compound sugar malt syrup additive amount 10~50%, 0~10min of 0~20min of boiling or boiling water boiling under advance normal pressure, then candy 3~4h；J will be respectively put into 121 DEG C of high-temperature sterilization treatments of 10~25min of progress in retort through the good finished product of hot packing.This glutinous rice candied lotus root, it is soft it is glutinous it is fragrant and sweet, full of nutrition, convenient for storage, it is neither too hard, nor too soft, ooze it is sugared uniformly, color, smell and taste are in good taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114668122-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113303453-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112826055-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110623231-A |
| priorityDate | 2016-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 70.