http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112956644-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-135 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-135 |
| filingDate | 2021-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112956644-B |
| titleOfInvention | Steamed tsamba cake and its preparing process |
| abstract | The invention discloses a tsamba steamed cake, which is a novel tsamba leisure cake prepared by steaming tsamba powder serving as a main material, glutinous rice powder, starch and other auxiliary materials and food additives, and provides a preparation method of the tsamba steamed cake, which comprises the steps of mixing powder, moistening powder, mixing, sieving, die filling, steaming, forming and the like. The invention solves the problem that the traditional tsamba has rough mouthfeel and is difficult to swallow, the product comprises various raw materials such as tsamba powder, glutinous rice powder, mixed nut pieces, tea juice and the like, maintains the unique flavor and the whole-grain nutritional characteristics of the tsamba, has soft texture and sweet and glutinous taste, promotes the recreation of the traditional tsamba food, and is beneficial to the popularization and development of national food. |
| priorityDate | 2021-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.