http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040082468-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_42a412613d058980428ec0ba89ccda00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2003-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcd92a1954bacecca16b377122f04b43 |
| publicationDate | 2004-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20040082468-A |
| titleOfInvention | Steamed bread using extract of jujube and herb medicines |
| abstract | The present invention relates to a steamed bread using the jujube extract extract.n n n In the method of manufacturing the steamed bread of the present invention, 200 g of jujube per 14 l of water and licorice of 500 g are placed in a pressure bath in a ratio of 1 g of oak, holly, thorny oak and mulberry and added at a rate of 6 kg. , The first step to prepare the jujube extract extract by heating and filtering at 90 ~ 100 ℃ for 5 to 8 hours, the second step of mixing flour and the extract of the first step and water at an appropriate ratio and kneading by putting yeast 3rd step of preparing steamed bread by boiling red beans, 4th step of adding steamed bread of 3rd process to a certain amount of dough of 2nd process, forming steamed bread shape and ripening it, steaming to complete steamed bread It consists of a 5th process.n n n According to the present invention, a steamed bread containing jujube and herbal medicine ingredients, and a method of manufacturing the same, are provided while utilizing the unique taste of steamed bread. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101386614-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101402073-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100977887-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101381268-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100938472-B1 |
| priorityDate | 2003-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.