http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102489847-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_50e161b870472b40b29fc26406ed22ba |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-44 |
| filingDate | 2022-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2023-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d23f8116de21c1121bb4e84af727bb3 |
| publicationDate | 2023-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102489847-B1 |
| titleOfInvention | marron pancake and its manufacturing method |
| abstract | The present invention provides a night pancake that is beneficial to health when ingested by adding ingredients of herbal medicine that are beneficial to health and night cream that is beneficial to health to the dough and a method for manufacturing the same. To this end, the chestnut pancake and its manufacturing method according to an embodiment of the present invention include a first step of preparing dough by putting dough ingredients into a stirrer and stirring them for 20 to 30 minutes; A second step of first maturing the dough for 15 to 20 hours under a temperature condition of 5 to 10 degrees; A third step of dividing the dough aged in the second step into 50g to 55g and heating it for 20 seconds under a temperature condition of 190 to 200 degrees to prepare chestnut pancake crust; A fourth step of preparing a night cream by heating and stirring chestnuts, purified water, and sugar; A fifth step of applying the night cream prepared in the fourth step to the pancake layer prepared in the third step; A sixth step of preparing chestnut pancakes by secondarily maturing the chestnut pancakes coated with the night cream prepared in step 5 for 20 to 24 hours under a temperature condition of -18 degrees or less. |
| priorityDate | 2022-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 113.