http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103300095-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_abd156263f0d78fc96518fafc94f377f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2013-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9281f633fc0cb1af2736aa15711e8767 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01c06bd147dbf27fb056be1ea86f178a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37d3a15e39925a897f76f73d52d1b42c |
| publicationDate | 2014-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103300095-B |
| titleOfInvention | Small nutritious steamed corn bread made of chestnut flour and method for processing small nutritious steamed corn bread |
| abstract | The invention relates to nutritious steamed corn bread made of chestnut flour and a method for processing the nutritious steamed corn bread. The method includes stirring and premixing, by weight, 10 parts of wheat flour, 0.5-2 parts of chestnut powder, 0.4-2 parts of corn flour, 0.4-2 parts of glutinous rice flour, 0.1-3 parts of honey, 0.1-2 parts of white sugar and 0.2-3 parts of milk powder to obtain a mixture; adding 6-12 parts of natural pigment extracting solution of chestnut shells and 0.08-0.15 part of dry yeast into the mixture and uniformly stirring the natural pigment extracting solution, the dry yeast and the mixture to obtain original dough; enabling the original dough to ferment for 45min at the temperature of 35 DEG C after the original dough is shaped; forming small pieces of the dough; steaming the small pieces at the temperature of 100 DEG C for 20min; cooling the steamed small pieces to obtain finished products. The nutritious steamed corn bread and the method have the advantages that the natural pigment extracting solution of the chestnut shells is added into the steamed corn bread made of the chestnut flour, so that colors and nutrition of the steamed corn bread made of the chestnut flour are effectively improved, the chestnut powder which is manufactured by a process for frying chestnuts is added into the steamed corn bread, the flavor of the chestnuts is added into the steamed corn bread, and the products are attractive in color, rich in nutrition and strong in aroma and taste fluffy. |
| priorityDate | 2013-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.