http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05137542-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f70e9274d57d37dd265f08557903e3fa |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 1991-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_923a67fae6c844fd4753dd3c4cd4b36b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4906788ea047a6c4057a04528dca5404 |
| publicationDate | 1993-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H05137542-A |
| titleOfInvention | Dumplings |
| abstract | (57) [Summary] [Purpose] Gyoza dumplings can be easily wrapped in the skin of dumplings, and even if the bean paste is wrapped in the skin for a long time, the skin is covered with water. It provides a dumpling bean paste that has the characteristic that it does not become a state and therefore can be stored for a long time without heating, and that the taste does not deteriorate when heated and eaten. [Constitution] 0.01-3% by weight of psyllium seed gum powder is added as a binder to the whole bean paste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012217365-A |
| priorityDate | 1991-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.