http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110720490-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6a47ebe30ca3265c7497753d4d892de0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C15-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 |
| filingDate | 2019-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e19af891d7526fd454cbc607283c68e |
| publicationDate | 2020-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110720490-A |
| titleOfInvention | A kind of fermented biscuit making material and making method thereof |
| abstract | The invention discloses a fermented biscuit making material and a method for making the same. A natural flavor is used for edible flavors, wherein the flavor substances account for 10%-20%, and the solvent accounts for 80%-90%, and the solvent and carrier usually include ethanol, Distilled water, propylene glycol, glycerol, triacetin, refined vegetable oils, triethyl citrate and sugars, etc. The fuel injector installed in the present invention is equipped with an imported frequency converter, which is convenient for stepless speed regulation, and the amount of oil used for the biscuit is adjusted and passed through the electromagnetic control valve, which facilitates the precise setting of the amount of oil injection according to the needs, and prevents the biscuit from being overheated. Greasy or too dry, which affects the taste of eating, and the fermented biscuit production material and its production method are produced by using materials such as natural flavor and 24-degree palm oil, which improves the biscuit taste, and converts the substances with nutritional value into easier. Acceptable food, and make its external label smoother, making the biscuit more acceptable to consumers. |
| priorityDate | 2019-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.