http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108634244-A

Outgoing Links

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
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filingDate 2018-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f6b57bc8c22a5a675ce1946c8bad2b8
publicationDate 2018-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-108634244-A
titleOfInvention A kind of flavor processing method of dried sweet potato
abstract The present invention discloses a kind of flavor processing method of dried sweet potato, includes the following steps:A. it air-dries:Sweet potato is placed in outdoor natural air drying or is air-dried by dryer hot wind, until sweet potato Surface feel softens;B. it cleans:The sweet potato air-dried is cleaned with 3 5% soda ash solution, surface clean is clean;C. it peels:Clean sweet potato is peeled, removal hide fiber, sick point, stain and bitter silk;D. it impregnates:Sweet potato after peeling is used to clear water soak at room temperature in time 46 hours;E. boiling:The sweet potato finished will be impregnated and be added in pressure cooker boiling 2.5 to 3 hours under 35 atmospheric pressures;F. reprocessing is air-dried:The sweet potato that boiling finishes is pulled out, after suitably drying surface moisture content, slice dries, in sweet potato slices surface smear honey after drying, you can.
priorityDate 2018-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 20.