http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109418739-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a0e8d06a66931e68380268061458d2b5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-10 |
| filingDate | 2017-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bd52363cd30920f1c0abe542bda4a3c |
| publicationDate | 2019-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109418739-A |
| titleOfInvention | Cordyceps sinensis manual noodle and its production method |
| abstract | The invention discloses cordyceps sinensis manual noodle and its production methods, after root is removed in Cordyceps militaris removal of impurities, in 55 DEG C of low temperature dryings to moisture 10% hereinafter, crossing 200-300 sieve using ultra-fine pulverizer disintegrating, form ultra-fine cordyceps sinensis powder；Ultra-fine cordyceps sinensis powder and wheat flour are sufficiently mixed to the salt water that above-mentioned mixed flour quality 25-35% is uniformly added with 10-20: 100 mass ratio；Dough is cured using aging machine, bin stock and sub-material, dough is made；By dough through tabletting, slitting, pendulum shape, drying, pack to obtain the final product.Production method of the invention, suitable for the processing of health-care nutritive noodles, cordyceps sinensis manual noodle obtained improves the nourishing health care effect that the consumer group is lacked when eating common noodles, and pure in mouth feel many-sided can reinforce nutrition and health-care efficacy. |
| priorityDate | 2017-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 20.