http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111728141-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de4349c398c690081e7eccd5a3f7cee2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2020-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c6897036e766241f67deb87c802bc54 |
| publicationDate | 2020-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111728141-A |
| titleOfInvention | Three-wheat potato and miscellaneous grains health-care rice noodles and processing method thereof |
| abstract | The invention relates to the technical field of food, in particular to a three-wheat potato and miscellaneous grain health-care rice cake and a processing method thereof. parts, 10-15 parts of quinoa, 10-15 parts of blood wheat, 5-10 parts of soybeans, 3-5 parts of potato flour, and 0.3-0.5 parts of tea, including the following steps: A, preparation of raw materials; B, extraction of tea juice; C, soaking rice; D, cooking; E, cooling; F, mixing; G, tableting, slicing; H, drying: I, frying; For the effect of smoothing the pulse and stabilizing the pulse and the pulse, adding tea juice to the traditional Guoba, the tea leaves are rich in tea phenols, phosphorus catechins, vitamin E, and flavonoids, which can reduce blood lipids, soften blood vessels, refresh the mind, clear heat and detoxify, It has the effect of improving eyesight, eliminating stagnation and losing weight. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113412909-A |
| priorityDate | 2020-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.