http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112155115-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7a593b2b77b1d1ef33b03d4a38997487 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8073cc04b61e1d9085ff61ddad7757a9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 |
| filingDate | 2020-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_848cd7d19d0f06e801c398d62ea7a421 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bbd3e350404e07a2380055388737f9c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb6a8cc73bdbcfb5a98be2f1c4db49e6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3ded9ff734e3da785db9ef285166777 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76d334465b956d26f20903d7fa8637fb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fc8d8c241c6da0dec9b99d283d4a08d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a2a5023d53fcb141ef112d36cb35c3f |
| publicationDate | 2021-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112155115-A |
| titleOfInvention | A kind of plant-based ball and preparation method thereof |
| abstract | The invention relates to a plant-based ball and a preparation method thereof, belonging to the technical field of soybean product processing. The plant-based balls include: soybean drawing protein, water, soybean oil, soybean protein isolate, setting composition and other auxiliary materials; and are prepared by batching, segment beating, molding, shaping and sterilization. Different from the conventional method of directly boiling or frying the meatballs after forming, the invention adopts a unique shaping composition to mix with other ingredients, and then cooks and shapes at a low temperature of not more than 75°C, and finally performs conventional shaping. It solves the problem that the plant-based balls prepared by the traditional process and the formula disperse in water. At the same time, the high-temperature sterilization and quality preservation of plant-based meatballs is realized through the processing method of the invention, and a normal temperature leisure product is made. |
| priorityDate | 2020-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.