http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102005280-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_135e70a5dd74dfb748893453e4500394 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3324 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-13 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-20 |
| filingDate | 2018-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1aed24657a68f6d0b9a28ef44b7c1e8 |
| publicationDate | 2019-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102005280-B1 |
| titleOfInvention | Fish fillet dumpings having a high-protein/low-pat property and a exellent texture of food and manufacturing method thereof |
| abstract | The present application relates to dumplings and a method of preparing the same, and more particularly, to a dumpling and a method for preparing the dumplings having a high protein content, low cholesterol and excellent eating feeling. In order to achieve the above object, the first aspect of the present application, with respect to 100 parts by weight of pollack element, the first vegetable cow including 200 to 300 parts by weight of sprout sprouts and a second vegetable cow including 30 to 70 parts by weight of chives We can provide dumplings, including dumplings. According to the present application, it is possible to enjoy the dumplings with a flavor exceeding the taste such as dumplings made of meat, and it is possible to conveniently eat without worrying about diseases caused by body fat or cardiovascular diseases. In addition, it is rich in protein, rich in inorganic nutrients and vitamins, without the use of meat, and contributes to the promotion of health for all ages.It is low in carbohydrates and high in fiber, so it can maintain a full feeling for a long time. It can provide the effect of weight management, and further ensure the formulation stability of the dumplings can be produced dumplings in a variety of recipes. |
| priorityDate | 2018-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 89.