http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109588682-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52744f80d6db7aa76316c60f1522e9e6 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2018-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c82f27d97f842c8014992f7923cff2d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1763805164ae0d9f67980a6aa1baf544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5ecd8e8c75fbc004956095bc8e11a74 |
| publicationDate | 2019-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109588682-A |
| titleOfInvention | Preparation method of pepper fragrant and spicy potato chips seasoning and pepper fragrant and spicy potato chips seasoning |
| abstract | The invention discloses a method for preparing a seasoning for fragrant and spicy potato chips. The technical solution includes extraction: adding a mixed powder obtained by mixing chili powder and Chinese prickly ash into vegetable oil in a certain proportion to obtain a mixed powder-vegetable oil mixture , heating and heat preservation; Filtering: filter the mixed powder-vegetable oil mixture in the extraction step while hot to obtain filter residue and extraction oil; Grinding: adding 1-5% edible silicon dioxide to the filter residue, grinding to obtain seasoning powder I; Granulation: Mix edible calcium carbonate and extracted oil in a certain proportion to obtain seasoning powder II; Mixing: weigh 25-35 parts of seasoning powder I, 10-20 parts of seasoning powder II, 1.5-4.5 parts of salt, and 1-3 parts of monosodium glutamate by weight portion, stir and mix evenly to get the seasoning for spicy and spicy potato chips, and so on. Correspondingly, a peppery and spicy potato chip seasoning prepared by the above method is disclosed, which has the advantages of high adhesion and is not easy to fall off after seasoning, and is suitable for seasoning of various types of potato chips. |
| priorityDate | 2018-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.