http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105557941-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-22 |
| filingDate | 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105557941-B |
| titleOfInvention | Bean curd residue high-fiber biscuit and preparation method thereof |
| abstract | The invention provides a bean curd residue high-fiber biscuit and a preparation method thereof. The raw materials of the bean curd residue high-fiber biscuit provided by the invention comprise bean curd residue, flour, butter, eggs and granulated sugar, wherein the mass ratio of the bean curd residue to the flour is 1:1-2, the mass ratio of the sum of the bean curd residue and the flour to the granulated sugar is 4.3-8:1, the mass ratio of the sum of the bean curd residue and the flour to the butter is 2.4-6:1, and the mass ratio of the sum of the bean curd residue and the flour to the eggs is 8-12: 1. The invention changes the bean curd residue into valuable, and the novel bean curd residue high-fiber biscuit developed by the scientific formula has the characteristics of high fiber, low fat and soft and crisp mouthfeel; the protein in the bean curd residue is decomposed into amino acid which is beneficial to the absorption of the human body by a fermentation technology; it is worth mentioning that the product provided by the invention keeps the color, the fragrance, the taste and the full nutrient components of the bean curd residue high-fiber biscuit, and has extremely high nutritional value and product safety. |
| priorityDate | 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.