http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010089966-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4f46c09b6acb6533711d93961d3f5847 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/E04H3-24 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2000-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9e7e49c1e75f7f054d0c857d4b86c74 |
| publicationDate | 2001-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010089966-A |
| titleOfInvention | A Oi-and-Honey Pastry Mixed with Glutinous Rice and Method |
| abstract | The present invention relates to a confectionery using glutinous rice powder and a method of manufacturing the same.n n n A fermentation step of rapidly fermenting glutinous rice in water having a temperature of about 35 degrees to 45 degrees for one day; A grinding step of crushing after washing with water; A raw material mixing step of mixing water, liquor 0.3%, soybean 0.5%, wolfberry 0.5%, cinnamon 0.5% and the like into the ground raw material;n n n A cooking step of thoroughly cooking with steam after mixing; A vacuum storage step of cooling the cooked raw material and storing the vacuum; An injection and cutting step of slowly injecting the raw material and injecting the raw material into a suitable length; A primary drying step of cutting and drying in a dryer at about 40 degrees-70 degrees for 60 minutes-90 minutes; A second drying step of drying at a temperature of 40 degrees-70 degrees for at least 2 hours; A first frying step of frying the dried beef with 0.7% salt and a small amount of tocopherol before swelling at a temperature of 100-130 degrees; A second frying step of taking out the first frying and frying again at a temperature of 150 degrees-170 degrees; After the completion of the frying, the syrup is added to boil the syrup to 90 ° -120 degrees to make the fried raw material soak in the syrup; After the malt is completed, the rice cake is buried in a fructose, and the resulting fructose is put into a drier and dried in a drying step of 40 minutes-80 degrees for 20 minutes-1 hour. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101254410-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101120115-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200128867-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100757740-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100532033-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100453498-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030026688-A |
| priorityDate | 2000-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.