http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101402600-B1

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filingDate 2012-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6352585fe50ec3006d3e44e1ef833851
publicationDate 2014-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101402600-B1
titleOfInvention Instant noodle making method
abstract Noodles are known to have a lipid content of less than 1 to 7%, and are known to contain a variety of minerals. However, their distribution period is very short, especially in the summer when temperatures rise. There have been problems such as having various problems. The present invention relates to a powdered soup made from chicken, beef brisket and anchovy extract on an instant noodle, which is prepared by kneading the mixture with an extract of Angelica keiskei koidz. The present invention relates to an instant noodle prepared by vacuum-drying a vegetable such as Kimchi-like, onion, and mushroom. The instant noodle is prepared by differentiating the taste with the conventional noodles and containing various nutrients, And a manufacturing method thereof.
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