http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108669139-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_291ca8ef42168bbbc649cf44aecb40f8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_efab27875fd66112ba98d837d7e708e5 |
| publicationDate | 2018-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108669139-A |
| titleOfInvention | Preparation method of seafood mushroom crisp biscuit |
| abstract | The invention discloses a method for preparing crispy seafood mushroom biscuits, which comprises the following steps: (1) preparing seafood mushroom powder; (2) preparing nutrient solution: keeping butter warm in a constant temperature water bath at 50°C, and then adding egg white and white sugar , honey, and milk powder, stirred evenly, and ultrasonically treated to obtain a nutrient solution; (3) Dough kneading: Stir the nutrient solution in step (2) at a speed of 3000rpm for 50-70min, then add seafood mushroom powder and low-gluten flour, Kneading into dough; (4) shaping; (5) baking; (6) cooling; (7) packing. The biscuits prepared by the invention are golden yellow, crisp in mouthfeel, pure in aroma, and have the unique sea crab taste of seafood mushrooms; the nutritional components of seafood mushrooms are retained, and the biscuits made by long-term consumption have the functions of providing immunity and preventing constipation. High nutritional value. |
| priorityDate | 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.