http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160051235-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_53bdec0b5d5a2cc7dd9bee70823df8c7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1e473b6a643a49caea9030ad5b43483 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 |
| filingDate | 2014-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_007bcf283b131770726700b482c06f3a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62915019936603800afb16560e9c491c |
| publicationDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160051235-A |
| titleOfInvention | method of making and packing steamed bread for increasing distribution period |
| abstract | The step of preparing bread dough for making bread dough, the step of producing bean jam making bean jam, the aging step for aging bread dough at low temperature of 2 to 6 ° C for 8 to 20 hours, the step of bean jam using aged bread dough, A step of molding the steamed bread, a fermentation step of dry fermenting the crude steamed bread with the cow at a temperature of 50 to 70 DEG C for 60 to 120 minutes, a steaming step of steaming the fermented steamed bread, a steamed steamed bread of 45 to 55 A drying step of drying for 30 to 60 minutes in a drying room under a dehumidifying condition at a temperature of 0 ° C, and a packaging step for packaging the dried steamed bread. According to the present invention, in the manufacturing process, the elements to be decayed due to the microbial growth are removed from the broth after the steamed bread is manufactured, and the steamed broth, which has been circulated in the frozen state or circulated only in winter, has a sufficient shelf life over 40 days It is possible to distribute most of the flavor in a preserved state, which can boost the demand for steamed bread. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200007532-A |
| priorityDate | 2014-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.