http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109349301-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b467032ca4802326ffebd872d0ee3447 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 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/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 |
| filingDate | 2018-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81d90609eacb37b0c2c02250c4b4b2fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a9d11b0bb6ff8eb5254aed8deea42dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c2f9408675d20f7a3ff009627ac1ef2 |
| publicationDate | 2019-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109349301-A |
| titleOfInvention | A kind of cupcake and its production method containing Ovum Anas domestica yolk |
| abstract | The invention discloses a kind of cupcake and its production method containing Ovum Anas domestica yolk, is made of: 7-15 parts of duck's egg, 4-10 parts of edible salt, 3-8 parts of chickens' extract, 3-8 parts of pepper powder, 4-10 parts of white sugar, 15-22 parts of wheat flour, 12-20 parts of red bean powder, 8-15 parts of sweet potato powder, 10-15 parts of oatmeal, 6-12 parts of walnut powder, 8-12 parts of peanut powder, 5-10 parts of dry ferment, 6-10 parts of butter, 4-8 parts of whipping cream, 12-22 parts of water in parts by weight following raw material；A kind of cupcake and its production method containing Ovum Anas domestica yolk of the present invention is embedded in cupcake, bakes using oven, mouthfeel is more preferably fluffy, and the nutritive value of entire Ovum Anas domestica yolk is higher by Ovum Anas domestica yolk by marinated seasoning. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109645077-A |
| priorityDate | 2018-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.