http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120052777-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dadcc180f5de308e47ab3df3e75068e3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2010-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7fd8398c9f1879265d955f8769974989 |
| publicationDate | 2012-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120052777-A |
| titleOfInvention | Method for preparing sauce-filled bean curd having good flavor |
| abstract | The present invention relates to a method for preparing a sauce-filled tofu, and more particularly, to put a sauce prepared by containing agar, filling the top of the sauce before the soy milk is completely solidified, sealed and sterilized and cooled soy milk By preparing the tofu by coagulation, the tofu has an excellent texture and is not mixed with the sauce, and it is easy to eat with the sauce, yet excellent in flavor, and the production process is simple. |
| priorityDate | 2010-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.