http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104855471-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a84da4cde8fe90f3d3ed5f3ac120e884 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2015-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_125c4e374630760e7968e48ec8f21b38 |
| publicationDate | 2015-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104855471-A |
| titleOfInvention | Production technology of pastry with convenient filling |
| abstract | The invention belongs to the technical field of pastry processing and specifically relates to a production technology of a pastry with convenient filling. The production technology comprises the steps including five processing procedures: (1) skin preparation, (2) skin steaming, (3) skin seasoning, (4) skin cooling, and (5) filling. The skin production steps of the production technology of the pastry with the convenient filling provided by the invention strictly control proportions of each ingredient in the product skin, control stirring time and stirring strength of the skin, and ensure that all the ingredients of the skin are mixed uniformly, the texture is soft and fine without clustering or caking, and the skin is smooth, soft and fine. Meanwhile, the skin is cured through steaming, so that glutinous rice flour can be completely and evenly gelatinized; and maltose sugar is then added for the seasoning, so that a product can have a sweeter and more delicious taste with the low sugar content, and health of the product can be guaranteed. |
| priorityDate | 2015-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.