http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104171994-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2014-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104171994-B |
| titleOfInvention | A kind of physical method improving coconut flakes brittleness |
| abstract | The invention discloses a kind of physical method improving coconut flakes brittleness, follow the steps below: pretreatment of raw material, coconut fruit is gone coconut palm clothing, broken shell, after removing Sucus Cocois and seed coat, obtain white coconut meat, clean, standby；Section, cuts into slices clean coconut meat, to cut into slices against the bundle fiber structure of coconut meat, to destroy the organizational structure of coconut meat during section；Infusion, carries out infusion 20min～30min by the coconut flakes cut and food flavor；Baking, pulls out the coconut flakes after infusion, drains, and puts in baking oven and toasts, and high-temperature baking presents golden yellow to coconut flakes surface, and then low-temperature bake is to uniform color and crisp taste, takes out, is cooled to room temperature, i.e. obtains the coconut flakes of a kind of delicious and crisp after packaging.The invention has the beneficial effects as follows and improve coconut flakes brittleness, make the mouthfeel of coconut flakes and quality be improved. |
| priorityDate | 2014-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.