http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103859489-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_74ccbb1f67778167b6a42a56c0b7ae2a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2012-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e36bed2559a6808c422c88fe5b96915 |
| publicationDate | 2014-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103859489-A |
| titleOfInvention | Peanuts with saline taste and sesame fragrant |
| abstract | The invention relates to peanut food, and especially relates to peanuts with saline taste and sesame fragrant. Oil content of the peanuts is less than 0.1%. A preparation method comprises following steps: 0.5 to 1 part of warm water, 2 to 3 parts of refined flour, 0.01 part of yeast, 0.2 to 0.5 part of egg yolk, 0.01 part of table salt, 0.003 part of monosodium glutamate, and 0.1 to 0.3 part of milk are delivered into an agitator so as to obtain dough via stirring and kneading; the dough is fermented for 1 to 2h at a temperature of 20 to 35 DEG C; the fermented dough is divided into small pieces, and thin flour strips are obtained via kneading, and at last a piece of dough with a diameter of 2.5 to 3cm is obtained via pressing, wherein flour and sesame are added when the dough is kneaded; peanuts are baked, are delivered into a scattering machine, and are scattered onto the piece of dough uniformly, and sandwich flour balls containing peanuts are obtained via kneading; the sandwich flour balls are delivered into a baking box for 25 to 35min of baking at a temperature of 130 to 150 DEG C so as to obtain the nutritional peanuts with sesame fragrant. The peanuts possess saline taste, are not processed via deep fry, and are good for health. |
| priorityDate | 2012-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.