Title: Ant jam
Application Number: 96104974 Application Date: 1996.05.14
Publication Number: 1166936 Publication Date: 1997.12.10
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/221,A23L1/48,A61K35/64,C12S3/14
Applicant(s) Name: Yang Zhuoshu Address: 050031
Inventor(s) Name:
Attorney & Agent: WANG RONGSHENG
Abstract:
     The invented product uses a specific-ratio of compounded pseudo black polyrhachis lamellidens Sm. and any kind of thick sauce (or the raw material for making thick sauce) as raw material and through specially-technological treatments, such as emzymatizing the ant powder etc.. Compared with the products of the same kind, the zinc digestion and absorption rate of said product increases by over 40%. Said product features pure taste and low cost. The sum of benefical bacteria is larger than or equal to 200 million/g when adding the emzymatized ant powder product through fermentation of bifido-bacterium and cereiform bacillus.
Time: 5
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