http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101091031-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2009-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101091031-B1 |
| titleOfInvention | Watermelon cold noodles making method |
| abstract | The present invention relates to a method for producing a surface for cooking watermelon cold noodles, and a method for producing a surface of watermelon cold noodles for producing a surface for cold noodles containing a lycopene component of watermelon.n n n The present invention produces a broth using chicken bone as a main ingredient, and boiled red meat (lycopene component) of watermelon to make lycopene juice, and put the beet into the broth to make a natural pigment, and mix the lycopene juice and natural pigment After boiling by kneading sweet potato starch, buckwheat flour and strong powder to make a dough surface, and made by pulling the cold noodles for the dough surface, to eat the cold noodles to feel the taste and aroma of watermelon.n n n Watermelon, cold noodles, broth, lycopene |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101273286-B1 |
| priorityDate | 2009-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.