http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103689686-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aa3a107878b528880148d9893a50d4f4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2012-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_654d9ef18d06f43ee65f5f582c654ca1 |
| publicationDate | 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103689686-A |
| titleOfInvention | Safe production technology of high-quality baked peanut kernels |
| abstract | The invention provides a safe production technology of high-quality baked peanut kernels. The safe production technology is characterized by comprising following steps of: 1) removing impurities in raw materials; 2) passing through a metal detector; 3) wrapping; 4) baking continuously under numerical control; 5) sterilizing by infrared ray; 6) passing through a color selector; and 7) performing vacuum packaging. Beneficial effects of the production technology are that: by the three main processes of impurity removing, continuous baking under numerical control and sterilization, the baked peanut kernel product can meet requirements of commercial sterilization, the shelf life of the product is prolonged, the safety of the product is enhanced and the market competitiveness of the product is enhanced. The baked peanut kernels are convenient to carry, strong in storage resistance and are nutritious food with market potential. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104013037-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104013037-A |
| priorityDate | 2012-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.