http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180019265-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f71308ec0e2cbc2dc6ae3052ae4d30ac |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 2016-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43a2e0f04385f6159d2395f7eac4045d |
| publicationDate | 2018-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180019265-A |
| titleOfInvention | Blueberry hodduk of manufaure |
| abstract | The present invention relates to a process for producing blueberry hoki, wherein wheat flour is used as a main ingredient, and the body parts are mixed with the flow of the era in which the health is considered, and the efficacy and characteristics of blueberry are utilized, . In order to achieve this, the present invention relates to a flour mill, It forms a uniform mixing ratio of wheat flour and alfacon wool, white sugar, baking powder (swelling agent), whey powder, powdered sugar, emulsifier, synthetic flavoring agent (vanilla flavoring), skim milk powder, soybean oil, tapioca modified starch, (N 1) (N 2) after the state of mixing of the above-mentioned main ingredient and supplementary raw material , mixing step of glucose, purified salt, instant yeast, gluten, (N 1) mixing the raw material and the raw material mixture mix (N 2) with 40 - 80% of water heated to 35-75 ° C for the best raw material dough, (N 3) A raw material dough step (N4) for kneading the raw material by mixing the raw material mixing step (N1), the blueberry and the raw material mixed mix mixing step (N2), the kneading step (N3) (N 5) mixing the brown sugar, wheat flour, sesame seed, sunflower seed, peanut flour and cinnamon on the basis of 100 wt% A certain amount of the dough is separated from the dough (N 3), and the dough is formed into a concave shape with a certain thickness on the palm of the dough. Then, the dough is dipped in the dough, and the oil temperature of the pan and hake- ℃ to maintain the temperature of the fan or hokka plate to prevent the loose parts to be loosened by a certain temperature at a certain temperature and baked properly baked to form a small circular round, (N 6) , which presses the front and back of the rice cake while keeping the center of the rice cake well pressed , After removing the cooking oil left in the upper part of the pan or the hokokai plate in one direction, pick each one of the hokokoku one by one with the hokoku tongkai and drop it from top to bottom on the fan or hokoku plate and drop the edible oil attached to the hokoki (N 7) , which is a step of removing the decoction oil to remove the deodorizing oil from the deodorized oil , and then pouring the deodorized oil into the deodorizer to complete the deodorant wrapping. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115777745-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200082809-A |
| priorityDate | 2016-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.