http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109043313-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62ca8c5360728b3d491dbd7aba5aba6c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2018-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a458dfbcd854e0a36f49417a8d5934fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4243a044ca406e12098ac66bca2533d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f72503e269d4554bad8aa034636988f |
| publicationDate | 2018-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109043313-A |
| titleOfInvention | Canned bamboo shoot porridge and preparation method thereof |
| abstract | The invention discloses a can of dried bamboo shoot porridge and a preparation method thereof, belonging to the technical field of food processing. Canned bamboo shoot porridge includes the following raw materials by weight: 100-150 parts of rice, 20-25 parts of glutinous rice, 50-60 parts of fresh bamboo shoots, 10-20 parts of corn, 5-10 parts of nuts, 10-15 parts of salt, and appropriate amount of water . The preparation method of the canned dried bamboo shoot porridge comprises the following steps: raw material preparation, raw material pretreatment, auxiliary material pretreatment, white porridge boiling, and canning. The canned dried bamboo shoot porridge of the present invention uses dried bamboo shoots as raw materials, removes most of the oxalic acid in the bamboo shoots, expands the range of edible people, and the finished product is fragrant and thick, and has great edible value. |
| priorityDate | 2018-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.