http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102224942-B1

Outgoing Links

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filingDate 2019-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2021-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2021-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-102224942-B1
titleOfInvention Manufacturing method of roast sweet potato
abstract The present invention is to provide a roasted sweet potato manufacturing method capable of maintaining the taste, aroma, and texture as if the raw sweet potato was baked just before by minimizing the moisture oozing out of the sweet potato during defrosting for ingestion. The present invention for this purpose is a pretreatment step of washing and drying sweet potatoes; A heating step of heating the pretreated sweet potato to produce a baked sweet potato; A quick freezing step of freezing the heated roasted sweet potatoes at a temperature of -35 to -45°C for 20 to 40 minutes; And a vacuum packaging step of vacuum packaging the quick-frozen baked sweet potato.
priorityDate 2019-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 27.