http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109275680-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2018-12-14^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-05-03^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-05-03^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109275680-B |
| titleOfInvention | Preparation method of whole-bean cookies |
| abstract | The invention discloses a preparation method of a whole-bean cookie, which comprises the following steps: melting butter 40-50 parts by weight, adding granulated sugar 28-32 parts by weight, egg 38-45 parts by weight and light butter 18-22 parts by weight, mixing and foaming, adding soybean flour 90-110 parts by weight, baking powder 0.8-1.2 parts by weight, jujube powder 2-5 parts by weight and dried fruit 18-22 parts by weight for three times, mixing, fermenting for 18-22min, freezing in a mold for 1.8-2.2h, slicing, and baking in an oven. The cookie biscuit prepared by the invention is rich in nutrition, improves the taste and the crispness of the cookie, is good in color, aroma and taste, is not easy to get inflamed and is high in forming rate. |
| priorityDate | 2018-12-14^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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