http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-202038745-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ebd68d857178161f9834c97b204d0282 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2019-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a061ba410e910250edb7ef65f663d8e5 |
| publicationDate | 2020-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-202038745-A |
| titleOfInvention | How to make bean dregs noodles |
| abstract | A method for making bean dregs noodles includes a soaking step, a kneading step, a relaxing step, and a forming step. The soaking step is to soak the soybean dregs powder in the liquid seasoning for a soaking time to form a soaking material. The kneading step is to mix flour and salt into the soaking material, and knead it into a dough with a smooth surface. The relaxation step is to let the dough stand for 10 to 40 minutes, and the forming step is to make the dough into a plurality of long noodle products. Making the dough with soybean dregs powder can make good use of soybean dregs and reduce the raw material cost of the dough. In addition, it can also increase the flavor and dietary fiber content of the finished noodles compared with no soybean dregs powder, and greatly increase the The nutritional value of finished noodles. |
| priorityDate | 2019-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 13.