http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100532209-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2000-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100532209-B1 |
| titleOfInvention | Process for producing ball-shape food |
| abstract | Flour containing gluten, small amount of swelling agent, additive containing the first seasoning to give the whole skin a light taste, and light taste fluidity obtained by mixing 3 to 5 times water by weight with respect to the flour Eggplant dough and thinly sliced animal meat equivalent to 5 to 15 g are prepared, soaked in soy sauce and a second seasoning with a strong taste, and then roasted and meat pieces are prepared. The cooking oil is applied in a hemispherical hollow place having a diameter of 34 to 60 mm formed in a preheated mold, and the dough is poured into it from above, and the roasted meat is placed thereon and placed in the hollow of the mold. The whole is rotated while heating the dough to form a sphere. Then, a seasoning treatment is performed by spraying or applying a third seasoning of soy sauce and a light taste to the finished sphere. |
| priorityDate | 2003-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.