http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110338229-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6e9b9c766d2088dd5b1d268222460654 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-025 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02 |
| filingDate | 2018-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad9afc14fae3b1b7653672dc1add9437 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48dae9891ccea202fa502c44f0f26102 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_adfd11062ad5a1ca6f2801efb3c31d09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0416ae0d50adb7566e592d5335e73962 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90d3336d9c18afb247c0a696f667d113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d81126de99da35b7529ee8728c1c0b6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aeffb860c7067c734dfc98afaeb59e7 |
| publicationDate | 2019-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110338229-A |
| titleOfInvention | A kind of production method seasoning green soya bean bean curd |
| abstract | The present invention is screened, is impregnated using green soya bean as raw material, then defibrination, cooking, seasoning, point brain, compacting and sterilization packaging series of steps are analyzed through sensory evaluation and texture, be related to a kind of production method for seasoning green soya bean bean curd.The present invention carries out defibrination in mass ratio with soaked green soya bean and water for 1:7 (w/w), the additional amount of bittern is 2.0% (w/w) of green soya bean quality, the total amount of adding of salt and white granulated sugar is 3% (w/w) of soya-bean milk quality, and the adding proportion of salt and white granulated sugar is 2:1, it is made that taste is good, seasoning green soya bean bean curd of good properties, belongs to bean curd preparation technical field. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112136903-A |
| priorityDate | 2018-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.