http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109805064-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4891f2ef8f2d8f4a9e2d0af562d3b595 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2017-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33aa515a7ff525f25f2fcccdd654ed78 |
| publicationDate | 2019-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109805064-A |
| titleOfInvention | A kind of multi-flavor fried dough twist formula and production method |
| abstract | The invention discloses a kind of multi-flavor fried dough twist formula, composition of raw materials ratios are as follows: flour 70-80, old face 1-3, granulated sugar powder 5-10, vegetable oil 10-20, milk powder 1-2, egg 0.5-1, salt 0.1-0.3, seasoning powder 0.3-0.8.The seasoning be transplant begin, Bian Gui, Amomum cardamomum, radix aucklandiae, mixture of powders in one's early teens, mass ratio 0.5: 1: 1: 0.4: 0.5.The present invention is produced the fried dough twist for being suitble to multiple local tastes, is fermented using old face, by formula and production method, the crisp fried dough twist with special taste made, have the characteristics that oneself is exclusive by changing formula and production method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110367312-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111700089-A |
| priorityDate | 2017-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.