http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111919958-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3f6cea447beac5a3070f020616c32f9a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-325 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-40 |
| filingDate | 2020-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8ac8c159fc8e1f6b0db495e246627f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d96c95a1f22e93136549d2e22d820c60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_555bd17b91a0b669979e570e3e92a4b6 |
| publicationDate | 2020-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111919958-A |
| titleOfInvention | Spicy ice cream and preparation method thereof |
| abstract | The preparation method of the spicy hot ice cream comprises the following steps: the method comprises the following steps: cleaning dried Capsici fructus, cutting into crisp, mixing with flour, Oryza Glutinosa powder, monosodium glutamate, chicken essence, salt, white sugar, fructus Foeniculi, semen Sesami, fructus Amomi, fructus Zanthoxyli, and fructus Tsaoko, and stirring well in mineral water; packaging with a container, sealing with a preservative film, and fermenting for three to ten hours for later use; step two: the oil is heated to 260 ℃ and then cooled to 160 ℃; putting the raw materials obtained in the step one into a fryer for frying, namely, immediately taking out the fryer, and spin-drying the oil; cooling for 30 minutes, crushing the mixture into small particles, and placing the small particles in a container for later use; step three: putting the yoghourt, the unsalted butter and the milk into a container and uniformly stirring for later use; step four: putting the raw materials obtained in the step three into the container filled with the small granular raw materials in the step two, uniformly stirring, fermenting again for 3 to 5 hours, and boiling with soft fire for later use; step five: and (4) packaging the raw materials obtained in the step four by using an egg roll, forming, placing in a freezer at minus 30 ℃, and freezing for four hours. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115299522-A |
| priorityDate | 2020-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.