http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101414152-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 2012-08-03^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-01^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-07-01^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101414152-B1 |
| titleOfInvention | Method of manufacturing pizza dough, a method of manufacturing pizza using the dough |
| abstract | The present invention relates to a method for extracting blueberry extract and plum extract, comprising: a first step of extracting blueberry extract and plum extract; The mixture of the blueberry extract and water at a weight ratio of 1: 9 to 4: 6 or the mixture of the plum extract and water at a weight ratio of 1: 9 to 4: 6, The berry extract and the plum extract are mixed at a weight ratio of 1: 9 to a weight ratio of 9: 1, and the mixed extract and water are mixed at a weight ratio of 1: 9 to a weight ratio of 4: 6 A second step; The wheat flour and the kelp powder were thoroughly mixed at a weight ratio of [9.9: 0.1] to [9.5: 0.5], and the mixed flour and kelp mixture was mixed with the mixed solution of the second step at a weight ratio of 4.5: 3.5 to 5.5 : 2.5 by weight]; and a kneading step; And a fourth step of putting the dough completed in the third step into a sealed container and aging at a low temperature of 2 to 7 ° C for 20 to 30 hours and then molding the aged dough; A method for producing used pizza and a pizza made by this method are provided. |
| priorityDate | 2012-08-03^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Showing number of triples: 1 to 176 of 176.