http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101172955-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-222 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08 |
| filingDate | 2010-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101172955-B1 |
| titleOfInvention | Mushroom dumpling using millstone and its manufacturing method |
| abstract | The present invention relates to a mushroom dumpling using a millstone and a manufacturing method thereof, and more particularly, by grinding and grinding the material used for mushroom dumplings into a millstone, such as nutrients, because it is physically crushed rather than thermally or chemically decomposed. The fine material is hardly destroyed, and the heat generated by the aeration action is cooled to suppress the temperature rise, and the pulverization is possible to prevent the vegetable material from being deteriorated, and the herbs, herbs, vegetables, and mushrooms are dried by drying. Since it is made of dumplings by mixing, it not only changes the color tone to preserve the unique taste, but also has high preservation, and increases the sugar and acidity at the same time, improving the flavor, improving the taste and color, and increasing the texture by softening the texture. It also grinds beans into millstones, grafting them into dumplings to hydrate the dumplings, adding nutrients that can be obtained from whole foods, and adding high quality ingredients. , Contains a ß-D- glucan as an immunological component relates to mushroom dumplings using a millstone having the efficacy of enhancing immunity and a preparation method thereof. The composition of the mushroom dumplings using the millstone of the present invention is kneaded by mixing 60 to 63 parts by weight of wheat flour, 11 to 14 parts by weight of starch, 25 to 28 parts by weight of water, and 0.1 to 0.4 parts by weight of salt, and Dumplings ripened for a certain period of time in; Dumplings mixed with raw or dried mushrooms, herbs, herbs, vegetables and soybean milled soybeans called water for 7.5-8.5 hours; Characterized by including. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101521395-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200056686-A |
| priorityDate | 2010-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.