http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101803556-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 |
| filingDate | 2015-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101803556-B1 |
| titleOfInvention | The method of manutacture for egg icetart |
| abstract | The present invention relates to a process for producing egg ice tarts, and more particularly, to a process for producing egg ice tarts, which comprises kneading, aging, mixing, folding, division, molding, filling, heating, demolding, A frozen process or a cold process to obtain crispy texture on the outer skin and a cool and soft texture such as ice cream can be obtained in the filling material, thereby providing an excellent method of manufacturing an egg ice tart . |
| priorityDate | 2015-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.