http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105901268-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b2cbcaa98acd80063335fe38df985591 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51bdf68ff4b8fb4d72d81f8c7145a04a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eeed6337b6a6b741a93b82809a8383c3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_407ab9461dd139474baaeb8371ddca7e |
| publicationDate | 2016-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105901268-A |
| titleOfInvention | Making process of sesame candy |
| abstract | The invention discloses making process of sesame candy, belongs to the field of food making and processing, and aims to solve the problem that the sesame candy is hard and not crispy. The making process includes the steps of firstly, stir-frying sugar, to be more specific, evenly mixing maltose, cane sugar and water according to certain weight ratio, decocting for 4 hours until snowflake-shaped sugar floc floats out, and cooling; secondly, making the candy, repeatedly folding and drawing the sugar for 8 times until the sugar is empty and white, moistening candy bases, folding and drawing the candy bases, using the first webs of the hands to allow the two lateral sides of the candy bases to be adhered so as to form middle holes, folding and drawing for 9 times to form porous candy bars, and segmenting the candy bars, wherein new holes are formed during each drawing process, and the number of the holes is doubled during folding; thirdly, stir-frying white sesame in a revolving furnace until the white sesame is dry and yellowish; fourthly, allowing the segmented candy bars to be covered with the sesame; fifthly, cooling, weighing and packaging. The sesame candy made by the making process is porous, extremely crispy and sweet and delicious. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110881557-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108850404-A |
| priorityDate | 2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.