http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008259433-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ab8ddcd0783c89f2f4ce491d22d4cfa |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2007-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42bcb27d84d4738e4663664fc4139ef2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c77334080c42c26040c5a4094dcf835 |
| publicationDate | 2008-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008259433-A |
| titleOfInvention | A method for preparing a soft egg mass. |
| abstract | The present invention provides a preparation method for forming a soft egg lump in a hot water, soup or boiled soup at the top surface. A swelling egg is preliminarily contained in a beaten egg, which is poured into hot water or soup and heated or held. As a result, the molten egg floats on the upper surface of the hot water due to the gas generated from the expansion agent, and a single soft egg mass is formed on the hot water or soup without adhering to the bottom of the pan. If used for noodles, you can make noodles like Tianjin noodles in one pot. [Selection] Figure 4 |
| priorityDate | 2007-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.