http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111869837-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_12684c1ab100b067119ad5d4890d4dac |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate | 2020-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3c7deef2756b924fe58d57126ce382a |
| publicationDate | 2020-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111869837-A |
| titleOfInvention | A kind of fish roe cuttlefish dumpling and preparation method thereof |
| abstract | The invention relates to a fish dumpling, in particular to a fish roe cuttlefish dumpling and a preparation method thereof. The rind is mainly made of the following components: goldfish paste, gluten, tapioca modified starch, tobiko, soybean oil and seasonings. The stuffing is mainly made of the following components: golden fish paste, cuttlefish, white squid fin, tobiko roe, egg white, chicken skin, tapioca modified starch, white onion, green beans, carrots, flying fish roe, soybean oil and seasonings. The preparation method of fish dumplings is to add the components into each component step by step, and then chop and mix in turn. In the present invention, golden thread fish is used as the main raw material for the skin and stuffing, and the dumpling skin is prepared by beating flying fish roe, so that the ductility and elasticity of the dumpling skin are improved, and the fish roe and cuttlefish dumplings that are acceptable to the taste of most people are successfully prepared. Widen the selection of surimi species in the skin of fish dumplings and dumplings, and have a greater market prospect. |
| priorityDate | 2020-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.