http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101898704-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_37a55491154d69d61df3da0ce732cfaf http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6b036296b88865b71a0bdd6627ed36b http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_225e296cb68f941723d825fd4fa8daf0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-263 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-31 |
| filingDate | 2018-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0e69412dd62ef89c2508ec2fb850daa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0f0031012adf76015942397f76c23a2 |
| publicationDate | 2018-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101898704-B1 |
| titleOfInvention | Cheese fondue Manju and manufacturing method thereof |
| abstract | The present invention provides a cheese fondue manju and a method for producing the same which can provide both flavor and nutritional value of a cheese fondue without having to take a cheese fondue and eat it. In the Manchuria where the cow is to be introduced, the outer skin is made by mixing shortening, starch powder and cream cheese at a weight ratio of 1: 0.5 ~ 3.2: 1.3 ~ 1.5, and then mixing the strength and water. Starch powder is mixed with milk at a weight ratio of 1: 0.1: 0.05, and the milk is mixed so that the shell has a soft texture and a soft texture, and the process is characterized in that the emulsion is made into a raw material of cheese fondue If you mix Manju with cheese and shredded Parmesan cheese, you can dip it into a cheese fondue, It provides the same flavor as eating, and it can also provide much improved seawater that can not be found in Manchuria when the starch powder is put into the shell and cattle, and it is possible to diversify and diversify Manchuria And many other effects can be expected. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102239373-B1 |
| priorityDate | 2018-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.