http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101497383-B1

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filingDate 2015-01-21^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2015-03-05^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_618a51551801eaf37c6239808185bf2e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57a226ae945cca9439fa04ba519ddd32
publicationDate 2015-03-05^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101497383-B1
titleOfInvention Freeze-Thaw Dried Walleye Pollack Burger, and Method for Manufacturing The Same
abstract The present invention relates to a han tai burger and a method for manufacturing the same, which are prepared by mixing meat and hanwai as a main ingredient of a patty of a burger to provide a balanced taste and nutrition. The hamburger according to the present invention is manufactured by mixing the high fat, high cholesterol meat with the high protein and the low fat hamburger to prepare the patty and inserting it into the bread. Therefore, compared with the conventional hamburger which is a high fat and high cholesterol food, The gonads contained in the bread have an effect of preventing calcium deficiency of the human body caused by meat and chrysanthemum proteins even when consumed in an excessive amount of the burger, and it is also possible to maintain the same taste as the conventional hamburger, There is a high advantage.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107568621-A
priorityDate 2015-01-21^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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