http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180083064-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0f03e3ea458de69525ad33f8c3d369b1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2017-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79ba7f350935892eaca401e2412d0ccc |
| publicationDate | 2018-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180083064-A |
| titleOfInvention | Fried dried pollack sundae and process for production thereof |
| abstract | The present invention relates to a method of manufacturing a deep-fried deep-fried deep-fried fish, which is filled with a sweet potato in a so-called sweet potato, so that the fish can be smoked without being smoked, The present invention relates to a method for manufacturing a deep-fried batter. Accordingly, the present invention provides a soda lye comprising 20 wt.% To 30 wt.% Of glazes and 70 wt.% To 80 wt.% Of glazes, wherein the glaze has at least 10 wt.% Or more based on 100 wt. Preparatory steps to prepare the embroidery embroidery; A moisture migration preventing layer forming step of applying a composition for forming a moisture transport preventing layer including a crosslinked potato starch powder, a dried potato powder, a protein and an emulsifying agent at the root of the stem; A frying step of attaching the frying clothes to the frying oil at the time of applying the composition; And a wrapping step of putting the fried batter in the frying step into the pouch after being fried, and sealing the fried batter. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210023322-A |
| priorityDate | 2017-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.