| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4b3c1529545545a85230fd073d037166 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C15-002 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65B25-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2020-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d56a1f11978b4d13a1bdee17413b839
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a83e434b6784cbd411f628d2c5f88bb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2380b2b17a390f4a7704f143d49d274 |
| publicationDate |
2022-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-114727611-A |
| titleOfInvention |
Method for preserving cooked bakery products |
| abstract |
The present invention relates to a method for preparing a mould-resistant cooked bakery product, comprising cooking a raw material obtained by a medium-type bread-making method using a liquid containing 20-55 g/L ethanol, preferably 35-50 g/L ethanol dough, and includes the step of applying a solution comprising live enzymes and/or live yeast to the surface of the cooked baked product after cooking. |
| priorityDate |
2019-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |