http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102835441-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_704d8a28783f38f11217919d6458fb3a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2012-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5050ab9c40fede2cd0dcacf3ed074af3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e7fc527e42f8bf3fa27c041e4ec981b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83567d2ea2a55319ec42fb1a2894242e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_967488c620ad5849954082c3c3837e71 |
| publicationDate | 2013-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102835441-B |
| titleOfInvention | Novel water boiling fried dough twist and preparation method of novel water boiling fried dough twist |
| abstract | The invention provides a water boiling fried dough twist and a preparation method of the novel water boiling fried dough twist. The fried dough twist comprises outer wrappers and stuffing, wherein the outer wrappers are made from the following ingredients including minced fillet, carrageenan, starch, roe, soy isolate protein, fat lining, ice water, common salt, sugar, monosodium glutamate, phosphate and seasoning. The stuffing is made from the following ingredients including chicken meat, chicken skin, soy isolate protein, mushroom, cassava modified starch, corn starch, ice water, crispy onion, common salt, seasoning, pigment, white granulated sugar, phosphate and wire drawing protein. The appearance of the water boiling fried dough twist prepared according to the invention is similar to that of the traditional fried dough twist, but the recipe and the preparation process are obviously different from those of the traditional fried dough twist, the first water boiling and then oil frying process is adopted in the preparation method, the quality and the appearance of the products are ensured, meanwhile, the oil frying time is shortened, the oil frying time is only about 3 minutes, and the water boiling fried dough twist belongs to quick freezing water products, can be used for hot pot, barbecue and the like and more preferably conforms to the requirements of people on health, nutrition, and product novelty and creativity. |
| priorityDate | 2012-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.