http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112438361-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6fcb1a75cfda27aee252194cc41865fb |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2019-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e87d09c5630a7c3debdff0790f10949 |
| publicationDate | 2021-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112438361-A |
| titleOfInvention | A kind of chrysanthemum water letter Xuan cake |
| abstract | The invention relates to a chrysanthemum water Xinxuan cake, which belongs to the technical field of food processing. It is characterized in that, it is composed of the following raw material weight ratios: white jelly powder 4-5g, water 200-250g, white granulated sugar 30-40g, chrysanthemum 10-20g. Mizushin Xuan cake is a traditional Japanese snack. Its shape is crystal clear, as transparent as a crystal ball, and it melts in the mouth. It is very popular among the public. |
| priorityDate | 2019-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.