http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104544072-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2014-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104544072-B |
| titleOfInvention | Preparation method of reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut |
| abstract | The invention discloses a reinforced nutritious oinner roll with taste of old-jar Chinese sauerkraut and a preparation method of the reinforced nutritious oinner roll. The raw materials comprise the following components in parts by weight: (1) old-jar Chinese sauerkraut filling, 2.3-2.8 parts of Chinese sauerkraut, 35-40 parts of salad oil, 35-40 parts of sesame oil, 2.3-3 parts of ginger, 0.4-0.8 part of dry minced chili, 0.4-0.8 part of minced garlic, 1.4-2 parts of sugar, 0.5-0.9 part of gourmet powder, 0.3-0.6 part of vinegar, 0.1-0.25 part of hot green pepper, 0.7-1 part of soy sauce, 0.02-0.05 part of white pepper, 0.02-0.05 part of Tianwei seasoning and 21-25 parts of mung bean filling; (2) a semi-finished flour product, 50 parts of flour, 0.5-1 part of yeast, 7.5-10 parts of white sugar powder, 0.25 part of a modifier, 0.5-1 part of salt, 6.2-7.5 parts of eggs, 2.5-5 parts of milk powder, 24-28 parts of water, 2-4 parts of malt syrup and 6-8 parts of an oil. The reinforced nutritious oinner roll is prepared through the technologies of the production of the old-jar Chinese sauerkraut filling, the production of the semi-finished flour product, standing, separation, filling material adding, forming, panning, vehicle frame loading and baking; according to the invention, the oinner roll with the taste of the old-jar Chinese sauerkraut can combine traditional Chinese sauerkraut and traditional oinner roll well, the mouth feel is rich, and the oinner roll has the characteristics that the oinner roll is soft and delicious, and the Chinese sauerkraut is sour in fragrance, pure in taste, light and tasty. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109430753-A |
| priorityDate | 2014-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.