http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100526449-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2003-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100526449-B1 |
| titleOfInvention | pizza type vegetable burger manufacture method |
| abstract | The present invention is a pizza vegetable burger manufacturing method, in particular, to provide a pizza vegetable burger that can be cut off the crispyness of the strong powder and the soft flavor of the whole egg powder.n n n To this end, the present invention is a strong mixture of 4% by weight of flour, 45% by weight of gravity, 5% by weight of margarine, 15% by weight of white sugar, 20% by weight of eggs, 10% by weight of whole milk powder, 0.8% by weight of salt, 0.2% by weight of soda Mixed dough prepared with 50% by weight of water in an automatic dough, mixed with a dough of 20 cm in diameter and baked in an oven with a thickness of 5-7 mm in a thin ham slice, 8 g of cheese, 9 g of cheese, and 6 mm in length 100 It is a method for manufacturing a pizza vegetable burger, which is made by adding a vegetable simmer with a millimeter of apple 8g, cabbage 10g, 5g cucumber and 5g mustard sauce. A pizza-type vegetable burger with a medium texture is an invention that provides a soft, crispy taste and a nutritious pizza-type vegetable burger. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100849244-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100849245-B1 |
| priorityDate | 2003-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.