http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107427048-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J37-0641 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23N12-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 |
| filingDate | 2016-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107427048-B |
| titleOfInvention | Method for preparing fried potato product, processing line and fried potato product |
| abstract | The present invention relates to a method for preparing a potato product for frying, a processing line and a potato product for frying. The method of the present invention comprises the following steps: - providing a potato of a potato variety with an underwater weight equal to or less than 300g/5kg; - washing, peeling and cutting the provided potato to form a basic potato product; - the basic potato product blanching the potato product to form a blanched potato product; - drying the blanched potato product; - applying a coating to the blanched and dried potato product to form a coated potato product; and - Pre-frying the coated potato product to form a pre-frying potato product, wherein the step provides a potato product having an energy value of less than 190 kCal/100 g after frying. |
| priorityDate | 2015-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.