http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110013000-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_26ed25f3feac102eae4ed421389c340f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2019-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7feea21cf99d0a95e87d16e6a3b0f71c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39c14c74ae95f3331d4eeae97c5b51c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc193cb4e7c92f6fe35a729df203a99f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82aab374a12b3f685098ae07bc9e95e3 |
| publicationDate | 2019-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110013000-A |
| titleOfInvention | A kind of preparation method of seaweed fresh noodles |
| abstract | The invention discloses a fresh seaweed noodle and a processing method thereof. The seaweed fresh noodles are fresh noodles with wheat flour and seaweed powder as main components, and also include salt, glacial acetic acid, acetate starch, gluten, calcium propionate, ε-polylysine hydrochloride and water group point. The processing method includes dissolving various additives in salt water and stirring evenly, slowly adding wheat flour, seaweed powder and other auxiliary materials, vacuum kneading for 8 minutes, airtight proofing at 25°C for 25 minutes, and rolling into 0.3mm thick after proofing. The dough is sliced, cut into strips, and packaged in a sterile environment. The fresh seaweed noodles of the invention have smooth surface, smooth and glutinous taste, rich nutrition, pleasant fragrance of seaweed, stable quality, shelf life at room temperature of up to 30 days, and the processing method is easy to operate and low in cost. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114034793-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114034793-A |
| priorityDate | 2019-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.