http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108991356-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f95d80f28c465b1756059b38a91c6757 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2018-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2bf8960ac1ab099a1984db2f69ea6528 |
| publicationDate | 2018-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108991356-A |
| titleOfInvention | A kind of quick-frozen dumpling of shagreen beef dry vegetalbe filling |
| abstract | The invention discloses a kind of quick-frozen dumplings of shagreen beef dry vegetalbe filling, are packed by dumpling skin and fillings, and the dumpling skin by weight, is made of the following raw material: 20-30 parts of flour, 3-6 parts of vegetable juice and a small amount of salt；The fillings by weight, is made of the following raw material: 14-22 parts of beef and mutton, 6-12 parts of dried long bean, 1-4 parts of sweet potato vermicelli, 0.1-0.3 parts of egg, 1-4 parts of green pepper, 0.3-0.5 parts of auxiliary material, appropriate condiment；It is wide with material source using this method, easily operated realization, dumpling skin manufacture craft makes quick-frozen dumpling in quick-frozen two link is pre-chilled, dumpling skin is avoided to crack and glue glutinous, guarantee maturation dumpling skin chewy, and green dumpling color of the leather weight is adjustable, and fillings food is palatable, it is dried out using frying to be effectively reduced at 3-4 maturation in quick-frozen process, makes its mouthfeel more preferably. |
| priorityDate | 2018-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 22.