| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_04362d716fc41657c275da36c52e391e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-47
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate |
2014-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6247166c6452ae67231d710008cf44bb |
| publicationDate |
2015-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20150145044-A |
| titleOfInvention |
Method for Manufacturing a Dumpling Using Flower Leaves of Chrysanthemum |
| abstract |
The present invention discloses a method for producing dumplings using chrysanthemum petals. Specifically, the present invention discloses a method for producing dumplings which has lowered the degree of curing of dumpling by using chrysanthemum petals and has reduced odor and imperfection of meat such as pork used as a dumpling material and improved palatability. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210041247-A |
| priorityDate |
2014-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |