http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104222867-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-191 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-161 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-161 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2014-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104222867-B |
| titleOfInvention | Preparation method of corn food |
| abstract | The invention provides a preparation method of corn food. The preparation method comprises the following steps: (a) wetting corns, and puffing the corns to obtain corn blanks; (b) placing the corn blanks into a curing liquid for curing; and (c) frying the cured corn blanks in oil, introducing compressed air into the oil during the frying process, and cooling to obtain the corn food. According to the preparation method provided by the invention, the corns are directly wet and puffed, and then are cured and fried in oil, during the frying process, the compressed air is introduced into the oil, so that the oil and the corn blanks are turned over continuously, so that frying is uniform, and the obtained corn food is not oily. In addition, the corns are directly wetted and puffed, and the operation such as peeling is not needed, so that loss of nutrient elements in subsequent processing is reduced, and the obtained corn food is nutritious. |
| priorityDate | 2014-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.