http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109170836-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/A23L5-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30
filingDate 2018-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2022-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2022-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-109170836-B
titleOfInvention A new type of rapid prototyping process for powder skin
abstract The present invention provides a new type of rapid prototyping process for powder skin, including step 1, feeding, step 2, pushing, step 3, heating and curing, step 4, mixing material, step 5, rolling, step 6, cooking and aging, and Step 7: Air-drying and aging, which is a more traditional processing technique. After the skin is formed by rapidly heating the skin through the heating and aging step, the surface of the skin is densified by the rolling step, and finally the skin is subjected to cooking and aging treatment at intervals. , Use the heat-cured skin to lock the nutrition of the noodle, solve the technical problem that dietary fiber, protein and other nutrients are lost during the cooking process in the traditional noodle processing process, and realize the retention of nutrients and the conservation of water resources during the processing of the noodle. .
priorityDate 2018-10-18-04:00^^<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/SID419490676
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5881
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962

Total number of triples: 21.