http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180071871-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ee0a29edbede16bd111bfff2cdb3d947 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-332 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 |
| filingDate | 2016-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa425a0384d2d54bac6b731aab3cb856 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5b46ef5d7db9315349e5c83cc066454 |
| publicationDate | 2018-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180071871-A |
| titleOfInvention | Manufacturing Method of Fish Cake included Glutinous Rice |
| abstract | The present invention relates to a method for manufacturing glutinous rice gruel, in which even if a large amount of fish flesh is added to increase the flavor of fish flesh, and the addition of flour and salt is not added to prevent digestion trouble and obesity, moldability and salty texture of fish paste are improved or maintained. A fish pretreatment step of crushing fish flesh; A pretreatment step of pretreating a raw material including green tea powder and glutinous rice flour; An agitation step of mixing the raw materials that have undergone the fish pretreatment step and the raw materials having undergone the pretreatment step of the raw materials to make an oil-based paste; A shaping step of shaping the paste of the fish paste made in the stirring step into a desired fish cake shape; And a heat treatment step of heat-treating the molded fish paste through the forming step to complete the fish paste. The fish fillet is added in a weight ratio of 50 to 52% of the total weight of the fish paste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113679010-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210084886-A |
| priorityDate | 2016-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.