http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109197963-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_421db8d32c8ea3827159d0be3a3e1432 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-261 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 |
| filingDate | 2018-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e032fb53dc331f487faffdc3e0917a2f |
| publicationDate | 2019-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109197963-A |
| titleOfInvention | A kind of preparation method of onion crisp |
| abstract | The invention discloses a preparation method of scallion crisps. It is made of acetic acid. After mixing and stirring soybean oil and palm oil, slowly add icing sugar and water to stir, and stir for the second time after standing for 5 minutes. Then add fresh chopped green onion and pepper powder soaked in gelatin/chitosan solution in turn. , salt and cake flour, and then add baking soda and baking powder into it after stirring for 10 minutes, carry out intermittent mixing and stirring to obtain the mixed raw materials of crispy onion, and finally shape, bake and package to obtain a crispy onion. The oil used in the product of the present invention is the compound blended oil of soybean oil and palm oil, which can effectively reduce the shelf life and prolong the shelf life. The three-stage cooling and baking is adopted, which overcomes the shortcomings of traditional onion crisps, such as easy slag loss and poor texture, and the whole product can be very It can satisfy consumers' pursuit of color, aroma, taste, shape and health. |
| priorityDate | 2018-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.