http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104839283-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-28 |
| filingDate | 2015-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104839283-B |
| titleOfInvention | A kind of preparation method of instant bread |
| abstract | The invention provides a method for making instant noodle cakes, which uses wheat, barley, black rice, oats, soybeans, zucchini, etc. A variety of flavored doughnuts. Including raw material pretreatment, soaking, fermentation, molding, baking, roasting and quick-freezing processes. The instant cooked food dough cake of the invention has diverse and healthy ingredients, is convenient to operate, and can be eaten after microwave thawing. The instant noodle cake of the invention is fine and smooth in taste, easy to absorb, rich and balanced in nutrition, convenient to eat, and is a convenient food suitable for all ages. |
| priorityDate | 2015-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.