http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106819829-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2017-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106819829-B |
| titleOfInvention | A kind of preparation method for mixing Chinese yam macaroni |
| abstract | The invention discloses a kind of preparation method for mixing Chinese yam macaroni, it is related to the technical field of food production, comprises the following steps：S1, fresh Chinese yam is beaten and centrifuged, obtain supernatant and Chinese yam slag, supernatant digests and is cooled to stand-by after room temperature, and common yam rhizome powder is made in Chinese yam slag；S2,50~65 parts of wheat flour, 30~40 parts of common yam rhizome powder, 25~32 parts of supernatant, Gardenia Yellow and sodium alginate are mixed in parts by weight, and form dough；S3, the method for passing the dough through helical feed propulsion, it is crushed to through helical form mould and spiral helicine mixes Chinese yam macaroni；Moisture content therein is reduced to 10.5~13.0% by S4, the Chinese yam macaroni of mixing for completing to extrude through drying；S5, normal temperature cooling is carried out to completing dry Chinese yam macaroni of mixing, obtain mixing Chinese yam macaroni finished product after completing cooling.The present invention is advantageous to improve the nutritive value and final product quality of macaroni. |
| priorityDate | 2017-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.