http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111972609-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_76422b81e4ce26ac7ddc3365102c2c5d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5d046446726be4bea9309d7071d27d36 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2020-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1587fe46ac1b789d688cd8f23e136a77 |
| publicationDate | 2020-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111972609-A |
| titleOfInvention | A kind of preparation method of Chinese yam noodles |
| abstract | The invention discloses a preparation method of cyanine yam noodles, which belongs to the field of food. The steps include (1) material selection; (2) pretreatment of purple yam: peeling and dicing the cleaned purple yam, soaking in salt water for use; (3) beating: pulling out the soaked purple yam pieces and then beating Obtain purple yam fresh pulp, and drip fresh lemon juice and brine in the beating process simultaneously; (4) kneading: the prepared purple yam fresh pulp and high-gluten flour are mixed to obtain dough; (5) forming is obtained cyan yam noodle. In the preparation method, through the protection of fresh pulp, salt water and lemon juice, the purple yam proanthocyanidins are well protected, and at the same time, it is beneficial to the utilization and development of the mucus protein in the purple yam, and the dried noodles of the purple yam noodles and the broken strips of the cooked noodles are produced. The rate is extremely low, and the noodles are smooth and delicate in taste, rich in nutrients, and retain the original flavor and nutritional and health care components of purple yam to the greatest extent, which is green and environmentally friendly. |
| priorityDate | 2020-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.