http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102763822-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7ddcc49fce02910d98126c70fe0065dc |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 |
| filingDate | 2012-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be43c9de0d10bd485881df7e8af81300 |
| publicationDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102763822-B |
| titleOfInvention | Making method of tomato flavored potato chips |
| abstract | The invention discloses a producing method of tomato flavored potato chips which are made in the steps of material selecting, material preprocessing, chipping, color protection and dewatering, frying, flavoring, packaging and the like. Condiments include, by weight percent, 50-60% of Xinjiang tomato powder, 3-5% of salt, 20-30% of white sugar, 3-5% of monosodium glutamate, 3-5% of yeast extract, 1-3% of disodium 5'-ribonucleotide, 10-15% of maltodextrin, 0.1-0.2% of chrysanthemum flower powder, 0.2-0.4% of xylitol, 0.2-0.4% of orange peel powder, 0.5-0.8% of curcuma powder, 0.2-0.4% of largehead atractylodes rhizome powder, 0.2-0.4% of hawthorn fruit powder, 0.2-0.4% of red-rooted salvia root powder, 0.2-0.4% of peony tree root bark powder, and 1-2% of Agaricus blazei murill powder. The tomato flavored potato chips are novel in flavor, healthy and nutritious, and convenient to eat. The making method is simple, easy to master, low in investment, quick in yield, convenient to popularize, and easy for standardized and factory production. |
| priorityDate | 2012-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.