http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-200913903-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bcf05c8f50aae6e55b7d7be7035a3298 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 |
| filingDate | 2007-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc9991561de5dad81fb905582f74c3ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c72d4702d8f0ae959f46c98a0bdf146 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d629046aa25199c6b9e12fa36c61205 |
| publicationDate | 2009-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-200913903-A |
| titleOfInvention | Instant noodle and its manufacturing method |
| abstract | The invention is an instant noodle, its ingredient, and manufacturing method to produce a product that the taste is similar to the traditional white noodle and suitable for ready-to-eat. The manufacturing method is that dough comprises flour with a rough protein of 8 to 12 weight percentage, amylum, salt, and food glue being pressed repeatedly, and cut into shreds to form curved and long noodles. Water is added during the process of steaming and boiling. Therefore, the water content of the main body of the noodles is 45-55% to increase the gelatinization degree (or ripe degree of the noodles) of the main body of the noodles. After that, by cutting, drying, and cooling, an instant noodle piece via hot water is produced. |
| priorityDate | 2007-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.