http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109757694-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_941e4b14df1bf8faf2b42e8b93224bb9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-26 |
| filingDate | 2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a97ab1be9c5f75e3ee22791bf695771b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb746d0cfe633dfb162aa47b5e45d183 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58dc24544c4560d77e05ee37a9d97567 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_580e49e1357765e12ac6a78f6489b8f0 |
| publicationDate | 2019-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109757694-A |
| titleOfInvention | A kind of preparation method of seasoning walnut kernel |
| abstract | The invention discloses a preparation method of seasoned walnut kernels, which comprises, based on 100% water quality, taking 0.1-0.2% of star anise, 0.1-0.15% of licorice, 0.05-0.1% of dried tangerine peel, 0.05-0.1% of Angelica dahurica, and 0.01% of perilla ～0.05%, edible salt 2～3%, Chinese prickly ash 0.05～0.08%, pre-cooking time on low fire for 30～40min, filter to obtain filtrate, then add 0.01～0.15% phytic acid to obtain seasoning liquid, cool to 5℃, Reserve; put the pretreated walnut kernels into the oven at 100°C and bake for 3-4 minutes, pour them into the seasoning liquid at 5°C while hot, stir and filter to get seasoned walnut kernels, put the seasoned walnut kernels in After being treated in an oven at 60-80°C for 20-30min, the temperature is raised to 100-120°C, and after baking for 10-20min, placed in a low-temperature environment of 4-6°C and cooled to room temperature to obtain the finished product of seasoned walnut kernels. The flavored walnut kernel prepared by the invention has a unique flavor, can maintain the original crispy taste, greatly reduces the degree of oil oxidation of the flavored walnut kernel product, and can better maintain the nutritional value of the pecan. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112244311-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111671070-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110810789-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114158714-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112075609-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110250474-A |
| priorityDate | 2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.