http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H02265438-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05674c851a93317502f4b45a6eff8978 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 1989-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41042ac3a75fe491c9a227fdd3854215 |
| publicationDate | 1990-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H02265438-A |
| titleOfInvention | Black rice dumpling |
| abstract | PURPOSE: To obtain a black rice dumpling, containing cooked and/or steamed black rice (scientific name ; Oryza sativa L.) and capable of assuming fragrant flavor of SUGI (Japanese cedar), adzuki bean-like dark-red color and unconven tional unique taste with a high nutritive value. n CONSTITUTION: The above-mentioned black rice dumpling is prepared by wash ing, e.g. black rice with water, dipping the washed black rice in water for about 30min to 6hr, then adding 50-120 pts.wt. water to 100 pts.wt. black rice, subsequently cooking the above-mentioned black rice containing the water added thereto in the same manner as that for normal glutinous rice or dipping the black rice in water for 6-24hr, then steaming the dipped black rice in a steamer, such as a steaming basket, subsequently forming the black rice cooked as described above into a desired shape or mixing the cooked black rice with a material precooked to a desired taste, forming the resultant mixture and seasoning the formed dumpling. n COPYRIGHT: (C)1990,JPO&Japio |
| priorityDate | 1989-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.