http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107950617-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-188 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 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/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-064 |
| filingDate | 2017-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107950617-B |
| titleOfInvention | Bread with flavor of eggs of gramineous worms and preparation method thereof |
| abstract | The invention discloses a bread with a flavor of a cereal worm egg and a preparation method thereof. The bread contains flour, yeast, granulated sugar, enzyme preparation, emulsifier, antistaling agent, modified starch, sorbitol solution, maltose syrup, egg pulp of Gramineae, cake oil, butter, vegetable oil, salt and water. According to the invention, the euglena and the vegetable oil are stirred, eggs, garlic juice and pepper powder are added into the obtained euglena slurry, and the mixture is uniformly stirred to obtain the euglena slurry; mixing flour, yeast, granulated sugar, enzyme preparation, emulsifier, preservative, modified starch, water, sorbitol solution and maltose syrup, stirring to obtain a primary dough, adding egg pulp of standing grain insect, cake oil, butter, vegetable oil and salt, and stirring to obtain a dough; and cutting, rounding, loosening, fermenting and baking to obtain the bread with the flavor of the gramineous worm eggs. |
| priorityDate | 2017-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 120.