http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111513118-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cdd36750c0b5082971998ae96c60cab0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 |
| filingDate | 2020-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_160289cc4a9b631883c23bf9c6ac9954 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c61105834cf41ffe04a2e22c4df4143 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2223e9dad861d66dceb4089e801f259c |
| publicationDate | 2020-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111513118-A |
| titleOfInvention | A kind of preparation method of yam nuts |
| abstract | The present invention provides a preparation method of yam nuts, comprising the following steps: step S1: washing and peeling the yam, pre-cooking for 5-10 minutes; step S2: quickly slicing the yam, and soaking the yam sheet in a soaking solution for 2 ‑3h; Step S3: remove the yam tablet from the soaking solution and place it in a drying oven for drying; Step S4: take out and cool to room temperature, pulverize and grind it with a pulverizer; Step S5: form the required yam powder after sieving Oxygen-sealed and preserved for later use; Step S6: adding 40-50 parts of wheat flour, 20-30 parts of prepared yam powder, 20-30 parts of flavoring agent, and 5-10 parts of nuts and nuts in the raw material to the mixer in parts by weight , add water, mix and stir to form a viscous batter; step S7: put the batter in a square mold tray, and bake it in an oven; step S8: remove the mold and cut it into pieces; step S9: wait for the product to cool After penetration, the packaging is finished. The invention provides a preparation method of yam nut cake with white and bright color, beautiful appearance and refreshing taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112535286-A |
| priorityDate | 2020-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.