http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200064282-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f45a04f8361c6f024ceabb2ce7a3d6a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6a2b9f91a8283ae91d9ca52bf2d5658
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-60
filingDate 2018-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_558b71825b43943ae3e0c553e070cfa7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8104c014c135864ceaaf62b5763bd7d
publicationDate 2020-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20200064282-A
titleOfInvention Bean-cued korokke, and manufacturing method thereof
abstract The present invention relates to a tofu croquette and a method for manufacturing the same. According to an embodiment of the present invention to achieve the object of the present invention, tofu croquettes including tofu having a water content of 3 to 10% by weight are provided. In addition, the first step of preparing a croquette base by filling the dough for croquette preparation with a fastening material containing tofu having a water content of 3 to 10% by weight; A second step of aging the croquette base at a temperature of 20 to 40°C and a humidity of 65 to 85% for 15 to 30 minutes; And a third step of frying the aged croquette base in oil at a temperature of 140 to 190° C. for 3 to 8 minutes; It provides a method of manufacturing a tofu croquette comprising a.
priorityDate 2018-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID94328
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID7027
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID451577746
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4682
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4679
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5360315
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419481835
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419587073
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4072
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4682
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID5322
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID94328
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID24497
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4120
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419559552
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4072
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID72304
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID5322
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID452899714
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5462224
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4120
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4679

Total number of triples: 41.