http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113729206-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d5f6c7b06a686bbeba36ea2bb40ede76 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-115 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 |
| filingDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eff0d439efe95fc627f77cac4c79bf47 |
| publicationDate | 2021-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113729206-A |
| titleOfInvention | A kind of konjac vermicelli and preparation method thereof |
| abstract | The invention relates to the technical field of food processing, in particular to a konjac vermicelli and a preparation method thereof. Konjac vermicelli includes the following components by weight: 85-95 parts of pea starch, 8-15 parts of konjac flour, and 1-4 parts of rapeseed oil. It is not only satiety, but also has health benefits. The preparation method of konjac vermicelli includes the following steps: adding water pea starch and konjac flour and stirring evenly, then adding rapeseed oil and stirring evenly to obtain a paste-like mixture; then adding the paste-like mixture into a vermicelli machine to form vermicelli, and then cooling Shaped, then aired, and then packaged to get the finished vermicelli. The preparation method is simple and low in cost. |
| priorityDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.