http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150114062-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5ecaad63f7cd836dd9caa4d6af752763 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2014-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5f7f5a3d8ac1fd01af6bfae358ce192 |
| publicationDate | 2015-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150114062-A |
| titleOfInvention | Fish cake with different reseves core |
| abstract | It is an object of the present invention to provide a fish paste containing a different flavor of a food ingredient placed in the inside of the food ingredient and containing other ingredients having excellent health characteristics by using only natural ingredients. In order to attain the above object, the present invention provides a fish paste containing, in its inner portion, other ingredients of a raw material such as fresh fish and fresh fish outside the fresh fish, wherein the fresh fish is octopus, the fresh fish comprises 18 to 22% 8 to 10 wt% of potato starch, 8 to 12 wt% of egg yolk, 7 to 9 wt% of glutinous rice powder, 12 to 15 wt% of wheat flour, 0.8 to 1.2 wt% of seaweed extract, 9 to 11 wt% % Of whole milk powder, 0.5 to 1.5 wt.% Of organic raw material, 0.8 to 1.2 wt.% Of baking powder, 2 to 3 wt.% Of oligosaccharide, 1.5 to 2.5 wt.% Of sunflower oil, 0.8 to 1.2 wt. 5 to 7% by weight. |
| priorityDate | 2014-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.