http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112106977-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d63da1ddefc46e37f0a4882b6173c6ae |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 |
| filingDate | 2020-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_993043937bc008cd1d215f43e857c0b6 |
| publicationDate | 2020-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112106977-A |
| titleOfInvention | A kind of preparation method of vermicelli |
| abstract | The invention discloses a preparation method of vermicelli, comprising the following steps: preparation of modified starch, pulping of main material starch, blanking and molding, cooking and curing, aging and shaping, and drying and shredding; The mixed starch is screened for impurities and iron powder is absorbed, so that the prepared modified starch has higher quality and less impurities. It can effectively prevent the problem of the prepared vermicelli from breaking, and at the same time increases the stiffness, cooking resistance and elasticity. By subjecting the starch flakes to normal temperature aging and low temperature aging, the prepared vermicelli can be aged more uniformly and thoroughly. The present invention The new vermicelli preparation method not only has a simple technological process, but also does not add alum, which avoids the harm caused by aluminum in the traditional vermicelli to the human body. In addition, the prepared vermicelli is higher in color, toughness and taste, making the vermicelli stronger and more elastic. . |
| priorityDate | 2020-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.