http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103263000-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_56548209728941314f6d1ab0c3592145 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2013-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3762a2689e164ecf64a15bff289cfa6f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65b912aed37bf1661d9445f1ed178a83 |
| publicationDate | 2014-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103263000-B |
| titleOfInvention | Production process of refreshing Nanfeng tangerine pastry |
| abstract | The invention discloses a production process of a refreshing Nanfeng tangerine pastry. The production process comprises raw material selection, seam marking for squeezing, calcification, de-ashing, precooking, debitterizing by an enzymic method, sugar pickling, sugaring, vacuum sugar infusion, drying and covering sugar-coating. The production process is characterized in that in the debitterizing by the enzymic method, a naringin enzyme solution with the temperature of 55-65 DEG C and the mass concentration of 0.4%-0.6% is used to remove bitterness of orange peel of precooked tangerine pastry, and meanwhile, a vacuum sugar infusion technology and a Ca(OH)2 solution are adopted to carry out a calcification processing technology. Thus, compared with tangerine pastries in the prior art, the produced Nanfeng tangerine pastry is greatly different in colour, lustre, appearance shape and taste. The refreshing Nanfeng tangerine pastry produced by the production process tastes refreshing, rich, natural pure, more pliable and mellow, and the traditional product with a rich local color can be full of new gloss and vitality. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107343555-A |
| priorityDate | 2013-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.