http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100951536-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2007-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100951536-B1 |
| titleOfInvention | Yaki udon production method and yaki udon prepared by |
| abstract | The present invention is to provide a delicious and nutritious yaki udon noodles with a delicious and nutritious yaki udon sauce blended with fresh noodles and a variety of vegetables and seafood in noodle soup, the color of the yaki udon The present invention relates to a method of preparing yaki udon and to prepare yaki udon prepared by inducing appetite and being rich in taste and nutrition to satisfy the demanding eating habits of modern people.n n n The present invention is to mix the flour, salt, soda and water in a weight ratio of 60: 5: 5: 30, knead the dough, leave the finished dough for about 30 minutes, pull out the noodles, and boil the noodles in boiling water Removing noodles to prepare noodles; Preparing a broth by mixing pork spines, onions, green onions, whole garlic, and water at a weight ratio of 25: 1: 2: 2: 70 and boiling for about 2 hours at a temperature of 50 to 60 ° C; Slice the pork and cut it, wash the shrimps and squids, trim them to the right size, chop the garlic, and finely chop the vegetables consisting of onions, cabbage, zucchini, carrots, spinach, and mung bean sprouts. Preparing soy sauce; Put 2.5 ~ 3.5% of cooking oil in a frying pan and heat it over a hot fire. Roast 6 ~ 7% of pork chops, and fry 9 ~ 10% by weight of shrimp and 9 ~ 10% of squid. Adding 2.5% to 3.5% by weight of red pepper powder and 2.5% to 3.5% by weight of soy sauce while adding fragrance and roasting at a temperature of 90-100 ° C .; 22 to 24% by weight of vegetables made of chopped onion, cabbage, zucchini, carrots, spinach and mung bean sprouts, and roasted at a temperature of 120 to 150 ° C. Adding and blending 1% by weight of seasoning to prepare a yaki udon sauce while serving liver; After removing vegetables and seafood from the yaki udon sauce, lower the temperature to 50-60 ℃, add 25-35% by weight of the prepared noodles and stir for 1-2 minutes to allow the sauce to soak in the noodles. , And the step of completing the yaki udon topped with vegetables and seafood; the vegetables consists of onions, cabbage, zucchini, carrots, spinach, green beans in a weight ratio of 2: 1: 1: 1: 1: 1: 1 It is intended to implement the production method and yaki udon prepared by yaki udon to be fried.n n n n Yaki udon noodles, broth, yaki udon sauce, onions, seafood |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102413055-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101106186-B1 |
| priorityDate | 2007-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.