http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111642689-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b509afff2d891a206adae69a5d656032 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-25 |
| filingDate | 2020-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56566d764b8c1e77f01427a05dddf2ed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aca7b3cae25a7183f2de2c12209fb3c0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62653f87a89564859c318010c590db7b |
| publicationDate | 2020-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111642689-A |
| titleOfInvention | A kind of fruit-flavored cake and preparation method thereof |
| abstract | The invention relates to the technical field of pastry making, and discloses a fruit-flavored pastry, comprising raw milk powder, salad powder, soybean oil, white sugar, white vinegar, coconut milk essence, salt, coconut fruit granules and edible water in the following proportions for preparation , and the dough is processed to produce fruity pastries. The fruit-flavored pastry and its preparation method can make the pastry more fluffy by adding white sugar when the raw materials are prepared, the mouthfeel is softer when eaten, and the fruity taste remains after chewing. Coconut fruit granules are added in the inside of the cake, which improves the chewing time of the cake and improves the taste. In the present invention, different fruit-flavored cakes can be selected according to the taste of the consumer, and the cakes have no oil content, which is suitable for breakfast. When a greasy feeling occurs, the pastry adopts automatic timing stirring during processing, so as to improve the production efficiency of the pastry. |
| priorityDate | 2020-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.