http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109221518-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7d9930254c3904a10b2b79dff624df35 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 |
| filingDate | 2018-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30b3ecb06fb9895c99eb41b51ea08271 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe0fc8aefeb108309f282509f574e97d |
| publicationDate | 2019-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109221518-A |
| titleOfInvention | A kind of brewed sweet potato camellia and preparation method thereof |
| abstract | The invention provides an brewed sweet potato camellia and a preparation method thereof, and particularly relates to the technical field of food processing. Camellia oleifera brewed by the invention has golden color, clear tea soup without stratification, strong fragrance, mellow taste and lingering sweetness. The brewed camellia oleifera of the present invention adopts the extraction and concentration method to prepare wolfberry powder and add it to the Yaji tea, and prepares strong and boiled sweet potato vermicelli, which is cooked together with the camellia oleifera, so that the sweet potato fragrance is incorporated into the camellia oleifera, and at the same time, the camellia oleifera juice is permeated with the sweet potato vermicelli. The sweet potato vermicelli also has the aroma of tea leaves in its strength, which not only enriches the taste experience of the finished Camellia oleifera product, but also has a satiety effect; the chopped green onion obtained by drying with a Titian machine is bright in color and rich in aroma of green onion; the low-temperature frying method is adopted The prepared glutinous rice flower and oil fruit have large fluffy grains, crispy and delicious taste, no stickiness to teeth and no oily smell. |
| priorityDate | 2018-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.