| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-265
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate |
2008-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19c7030a14265f21af43a9f39eca1617 |
| publicationDate |
2008-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-200847940-A |
| titleOfInvention |
Chinese meat buns |
| abstract |
To provide a Chinese meat bun that is soft, has glutinous texture (springy texture), is light and has a crispy texture and no stickiness in the mouth. The Chinese meat bun contains grain flour obtained by combining soft flour with one or more kinds of starch and modified starch and has a crude protein content of ≥ 4.5 mass% and < 8.7 mass%. |
| priorityDate |
2007-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |