http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2012131121-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 |
| filingDate | 2009-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2012131121-A |
| titleOfInvention | CONTAINING IRON FIRED IN OIL FOR QUICK COOKING NOODLES AND METHOD FOR PRODUCING IT |
| abstract | 1. Instant noodles fried in oil, containing iron per 100 g noodles in the amount of 26-35 mg, 1-20% oil, 60-90% flour, up to 2% of the Kansui ingredient and having a moisture content of 2-12%. 2. Oil-fried instant noodles according to claim 1, wherein the iron compound is selected from the group consisting of iron pyrophosphate, complex compound of iron (3) and sodium salt of EDTA, elemental iron and iron-ammonium phosphate. 3. Oil-fried instant noodles according to claim 1, wherein the flour is selected from the group consisting of rice, barley, corn, millet flour and flour from several types of grain. The instant fried noodles of claim 1, wherein the fat is selected from the group consisting of palm oil, palm olein, corn oil, sunflower oil and other vegetable oils. Oil-fried instant noodles according to any one of the preceding claims, further containing up to 30% of native or modified starch from corn, tapioca or potato. 6. A method of preparing instant fried instant noodles in oil according to any one of claims 1 to 5, including: - a first step for preparing an iron-containing premix from a mixture of flour and an iron compound; and - the second stage of placing the iron-containing premix in the mixer with the necessary amount of flour and oil, mixing at high speed, adding the kansui ingredient and re-mixing at high speed, the resulting dough is kneaded, rolled into sheets, cut into strips, steamed and dried or fried. 7. The method according to claim 6, in which drying is performed using air. The method according to claim 6, in which |
| priorityDate | 2009-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.