http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112314916-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fb38a8fbd54ac0d08e9f89e5ac66b1c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b280588ada44c4362cb212204838976a http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6192b8c3880f39ae71e067de380471e1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2020-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f01d773af117819b438163a5f881f72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d10001487bb5f8aaef6d1df668938a2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1f567cabddf999cea88c00833ade567 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3bc6ccb5e2d8714dc05a0a95d26f1b1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4796c5244673efc1666040f57bb8510d |
| publicationDate | 2021-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112314916-A |
| titleOfInvention | A Children's Walnut Bibimbap Sauce |
| abstract | The invention discloses a children's walnut bibimbap sauce, in particular to the field of food processing. The main ingredients used include the following raw materials in parts by weight: 8-12 parts of peanuts, 3-5 parts of walnuts, and 0.5-1.5 parts of sesame seeds, The auxiliary materials include 70wt%-80wt% of inulin and 20wt%-30wt% of additive-free salt by weight percentage, and the total weight ratio of the main material to the auxiliary material is set to 38-42:1. The invention uses peanuts, walnuts and sesame seeds as main raw materials, which are rich in nutrients and biologically active components, and can promote the development of children's brains; on the basis of improving the taste of products, inulin can promote the absorption of minerals in food and regulate intestinal tract The role of microbial flora; additive-free salt is mainly used to adjust the taste of products, safe and pollution-free. The raw materials of bibimbap sauce are natural and healthy, and it aims to provide children with a food that is comfortable in taste, rich in nutrition, and beneficial to the growth and development of children's brain cells and body. |
| priorityDate | 2020-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.