http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105166895-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 |
| filingDate | 2015-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105166895-B |
| titleOfInvention | A kind of processing method of the potato full-powder rice dumpling |
| abstract | The invention discloses a kind of processing method of the potato full-powder rice dumpling, including the preparation method of rice dumpling skin and fillings；This product substitutes the glutinous rice flour in traditional rice dumpling as the primary raw material of rice dumpling musculus cutaneus using the potato full-powder rich in dietary fiber, it compensate for occurring after the rice dumpling are quick-frozen obvious cracking, easy to fall off, cohesive, the deficiencies of sticking to one's teeth, be nondigestible when eating in boiling water, and the primary raw material using purple sweet potato powder as fillings, improve the nutritive value of the rice dumpling, making the rice dumpling, taste is better, and nutrition is more rich. |
| priorityDate | 2015-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.