http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101326239-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2010-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101326239-B1 |
| titleOfInvention | Pizza dough containing meat and its manufacturing method |
| abstract | The present invention relates to a pizza dough containing meat and a method for preparing the same, more specifically, 80 to 90 parts by weight (w / w) of frozen meat, 3.0 to 10 parts by weight (w / w) of potato starch, 1.0 to egg whites Pizza dough comprising 7.0 parts by weight (w / w), 0.1-3.0 parts by weight (w / w) per white, 0.1-3.0 parts by weight (w / w) and 0.1-3.0 parts by weight (w / w) of Mirim, And 1) thawing and grinding frozen meat; And 2) relates to a method for producing a pizza dough comprising the step of mixing potato starch, egg white, white sugar, salt, mirin, and water to the thawed meat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107058437-A |
| priorityDate | 2010-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.