http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170109382-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_142a433087365f7acb60a1911e67ff63 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 |
| filingDate | 2016-03-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d70ddc702eef841194fb6575cce71af |
| publicationDate | 2017-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170109382-A |
| titleOfInvention | The method of manufacture for baguette using a shrimp and potato |
| abstract | The present invention relates to a method for producing shrimp potato baguette, which comprises the steps of: 47.01% by weight of a high strength, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of milk powder, 1.41% by weight of yeast, 4.70% A first step of preparing a material composed of 14.81% by weight of potato seeds, 9.40% by weight of lebanese, 1.88% by weight of butter, 1.66% by weight of dry onion, and 1.41% by weight of dried seaweeds; To the mixing ball were added 47.01% by weight of high strength, 1.41% by weight of sugar, 0.56% by weight of salt, 0.94% by weight of powdered milk and 1.41% by weight of yeast and mixing at low speed to prepare a mixture of 4.70% by weight of egg yolk, 14.81% by weight of water, 9.40% by weight, mixing at low speed for 3 minutes, mixing at medium speed for 3 minutes, 1.88% by weight of butter, 1.66% by weight of dried onion and 1.41% by weight of dried prawns are mixed to finish the kneading procedure; A third step of fermenting the kneaded product at a temperature of 28 ° C and a humidity of 75 to 80% in the fermentation chamber for 50 to 60 minutes by the kneading process to progress the primary fermentation process so that the volume of the kneaded product having the final fermentation point is tripled; A fourth step of dividing the kneaded product fermented through the primary fermentation process into a size of baguette, dicing the divided surfaces smoothly in an elliptical shape and stopping the dough fermented in the freezer for 20 to 30 minutes; The sliced dough is sliced to form a uniform slurry, then poured into the front and back of the sliced dough, and steam is added to the oven at a temperature of 230 ° C and a temperature of 200 ° C at the lower temperature, followed by 8 minutes of baking for the first baking 5 steps; Sprinkle the balsam bell sauce evenly over the baked beef bake of the first batch, sprinkle an appropriate amount of pizza cheese, toppings the cream, sprinkle the pizza cheese evenly over the shrimp potatoes with the topping cream, And a sixth step of applying a large amount of egg mayo sauce and sprinkling parsley after performing secondary baking for 10 to 10 minutes. Therefore, it is effective to improve osteoporosis and osteoporosis, enhance the surface tension and improve brain function, anti-aging and skin beauty by abundant calcium by adding healthy shrimp and potatoes to the product called bait, , It is rich in iron and vitamins, provides a soft and chewy texture, and can provide superior products in terms of taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109699705-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102062196-B1 |
| priorityDate | 2016-03-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.