http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108576607-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/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2018-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108576607-B |
| titleOfInvention | Quick-frozen vegetable horns and preparation method thereof |
| abstract | The invention discloses a quick-frozen vegetable corner, which comprises a wrapper and stuffing, wherein the wrapper is prepared from the following raw materials in parts by weight: 90-110 parts of scalded noodles, 38-44 parts of medium gluten flour, 0.5-0.7 part of vegetable horn modifier, 3-5 parts of glucose, 4-6 parts of soybean oil, 0.4-0.7 part of emulsified oil and 18-22 parts of water. The invention provides a quick-frozen vegetable horn, which is characterized in that the dough sheet is added with the hot-rolled dough and the medium gluten flour, and the dough sheet is matched with the vegetable horn modifier and the emulsified oil, so that the dough sheet has soft and slightly glutinous taste, better elasticity and toughness, stable dough sheet property and difficult frost cracking, and can meet the requirement of industrial production. |
| priorityDate | 2018-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.