http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101170305-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/E03D11-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47K13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/E03D13-005 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2010-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101170305-B1 |
| titleOfInvention | Method of manufacturing tornado tteokbokki and tornado tteokba |
| abstract | The present invention is to provide a manufacturing method of the tornado tteokbokki and tornado tteokbar for making a cylindrical core material made of various meats and seafoods, and the tornado wrapped around the core material in the form of tornado, one of the present invention Whirlwind Tteokbokki according to the embodiment is washed with rice and soaked in alkaline water of pH 8-9 after soaking for 4-7 hours, and then drained for 30 minutes to 1 hour and then pulverized with 250-300 mesh rollers; Adding 16 to 23 parts by weight of alkaline water with respect to 100 parts by weight of crushed rice flour and steaming the steamer; Mixing 0.01-2 parts by weight of refined salt and 0.5-0.7 parts by weight of organic sugar with respect to 100 parts by weight of steamed rice cake dough, and mixing the mixed material with a punching machine to rub the mixed material; The mixed dough dough is formed into a long rice cake of 3-6 mm thick and then wound into a tornado shape around a central material having a thickness of 4 to 28 mm, and then cut into a predetermined length. One or more ingredients selected from pork, beef, chicken, and seafood seasoned with ingredients such as ginger, ginger, onion, green onion, mushroom, etc. for 15-25 minutes, then molded into a cylinder and steamed at 120-140 ℃ Manufactured; The cut-molded tornado tteokbokki is characterized in that it consists of a step of solidifying the time to 0 ~ 5 ℃. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101328629-B1 |
| priorityDate | 2010-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.