http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-200826852-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_983a37eae6a3ad28b3333d1794b10949 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 |
| filingDate | 2006-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d69b25c5db022f99e175a4aa2725f01b |
| publicationDate | 2008-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-200826852-A |
| titleOfInvention | Method for manufacturing green onion cake |
| abstract | This invention provides a method for manufacturing a green onion cake, comprising the following steps: first mixing secondary foaming agent in flour, then pouring some hot salt-water to the flour to agitate, further pouring some cold water to the flour to agitate and knead together to form dough, thereafter, cutting the dough into small briquettes, manually rolling the small briquette into thin fresh cake piece by a pole, then spreading fragrant oil and scattering minced green onion upon the cake pieces, and subsequently, folding the cake piece and rolling the cake piece to form a briquette, and then freezing the folded and rolled cake piece for subsequent use. Then, the cake piece can be taken out for defrosting, and then compressed and cooked, and then torn by hands to form a loosened condition as the final green onion cake product. By means of this way, it makes this green onion cake extremely good vigor crisp fragrance, delicious, and chewing of the mouth-feel. And, the green onion cake, after has been made and placed aside for a substantial period of time, may still maintain its fragrance, crisply, delicacy of chewing, and is exempted from stiffening. |
| priorityDate | 2006-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.