http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111587940-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8cf5d2f07c3631ca34d2649a2181307 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate | 2019-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07e2f3ad52d1dd6879793e005f83b167 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28b1c09313f9831a9718e191b507dd06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18a6dbc50c1c85c5cfacf30a65d28980 |
| publicationDate | 2020-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111587940-A |
| titleOfInvention | A kind of brown sugar nut tea production process |
| abstract | The invention discloses a production process of brown sugar nut tea in the technical field of food and beverage. The production process of the brown sugar nut tea is as follows: step 1: selection of raw materials; step 2: ginger treatment; step 3: frying ginger; step 4: roasting; step 5: crushing; step 6: ingredients; step 7: tea blending and frying; step 8: cooling; step 9: filling, the present invention eases the spicy taste of the existing brown sugar ginger tea, so that the taste is more suitable for public taste , Add cashews, peanuts, walnuts, black sesame and pine nuts to improve the taste, enrich the nutrition, and reduce the dryness of the body after drinking the brown sugar ginger tea. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114258974-A |
| priorityDate | 2019-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.