http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111938073-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2cc78fa4b9b11797157b67087ffe2748 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02c901f41a62318cf91129eca1131033 |
| publicationDate | 2020-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111938073-A |
| titleOfInvention | A kind of preparation method of highland barley soybean instant porridge |
| abstract | The invention discloses a preparation method of highland barley and soybean instant porridge. , 30 to 40 parts of red bean, 10 to 20 parts of white fungus, 60 to 80 parts of sugar, and 5 to 8 parts of thickener. The specific preparation steps are cleaning, soaking, pre-cooking by classification, cooking with materials, canning, sterilization and cooling, packaging and storage. The instant porridge developed according to the above invention can play a better role in amino acid complementation. It not only optimizes the formulation process of traditional instant porridge, but also further improves the protein nutritional value of Babao porridge. Through the development of a new type of instant food, rich The variety of instant porridge and consumer choice. |
| priorityDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.