http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101168014-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-44 |
| filingDate | 2009-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101168014-B1 |
| titleOfInvention | Method of manufacturing high-yield porridge using special rice |
| abstract | The present invention relates to a method for producing high-yield porridge using special rice.n n n The manufacturing method of high-yield porridge using the special rice of the present invention is prepared by preparing 100 parts by weight of Haiami as a specialty, 5 to 10 parts by weight of chestnut, 30 to 40 parts by weight of sweet pumpkin, soybeans 3 to 100 parts by weight of Haiami. 8 parts by weight, 5 to 10 parts by weight of red beans, 3 to 7 parts by weight of salt is prepared and mixed to prepare a mixture; A stirring step of adding 1,000 to 1,200 parts by weight of water to the mixture with respect to 100 parts by weight of Haiami and then stirring the mixture; A heating step of heating by heating the stirred material; A lyophilization step of lyophilizing the heated material for 36 to 60 hours at a temperature of -20 to -48 ° C; It comprises a; packing step of vacuum packaging the freeze-dried material.n n n According to the present invention, by using hyami as a special rice without the addition of strong additives that affect the taste of seafood and the like, by supplying chestnuts and sweet pumpkin, etc. as an additive, it supplies essential amino acids necessary for children and young people, increases calories, It can help prevent eye strain, make up for protein deficiencies, increase your preference for repeat intake, and increase your preference for sweetness and quality color.n n n n Specialty, Haiami, Porridge, Pumpkin, Chestnut, Bean, Red Bean |
| priorityDate | 2009-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.