http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109006927-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5a347a17b90443732c8704033beafa7d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-364 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 |
| filingDate | 2018-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48ade7cb0b4d93e3e0b31a7723ee1dc2 |
| publicationDate | 2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109006927-A |
| titleOfInvention | A kind of flavor pumpkin pie |
| abstract | The invention discloses a kind of flavor pumpkin pies, belong to food technology field, based on its parts by weight, are made of the following raw material: 60-80 parts of pumpkin, 10-15 parts of flour, 2-6 parts of milk powder, 2-4 parts of peanut oil, appropriate amount of auxiliary materials.Pass through appropriate sodium bicarbonate, nut kernel, sunflower seed and white granulated sugar, the nutrition of pumpkin pie is not only increased, also makes pumpkin pie more fragrant and more sweet, bakes and banks up with earth technique in conjunction with low temperature, pumpkin pie is not only full of nutrition, and golden yellow color, taste is fragrant and sweet, and appearance is crisp, it is inherent soft, moisture content is moderate, in good taste, and can save 10d and never degenerate. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114098027-A |
| priorityDate | 2018-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.