http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103652707-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2013-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103652707-B |
| titleOfInvention | A kind of preparation method of banana chip |
| abstract | The preparation method of banana chip of the present invention, mainly comprises the following steps: (1) selects fresh banana; (2) protect look, banana is removed the peel, put into color stabilizer solution and soak 20 ~ 30min; (3) dry, banana individual layer is spread out on drip pan, first under temperature is the condition of 60 ~ 65 DEG C dry 11 ~ 13 hours, then stops drying, after 6 ~ 8 hours, to continue under temperature is the condition of 50 ~ 60 DEG C dry 5 ~ 8 hours banana moistures 6 ~ 10%.The obtained banana chip of the inventive method remains the distinctive local flavor of fresh banana and nutritional labeling to the full extent, maintains the original color of banana meat and the bulk advantage such as good to eat; And processing technology is simple, be convenient to promote. |
| priorityDate | 2013-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.