http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101756531-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-368 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23N4-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| 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/A23N4-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
| filingDate | 2015-08-24^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-11^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-07-11^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101756531-B1 |
| titleOfInvention | Manufacturing method of pizza |
| abstract | More particularly, the present invention relates to a method of manufacturing pizza, and more particularly, to a method of manufacturing pizza using a hot pepper sauce and a tomato sauce to eliminate the pizza feeling and add a hot spice, And the overall likelihood of the pizza is increased. The method for producing pizza according to the present invention is characterized in that 90 to 100 parts by weight of a strong fraction, 5 to 10 parts by weight of rice flour, 2 to 5 parts by weight of perennial flour, 2 to 5 parts by weight of blueberry powder, 0.1 to 0.5 parts by weight of dry yeast, 2 to 4 parts by weight of fruit juice, 1 to 2 parts by weight of eggs, 0.5 to 1 part by weight of olive oil, 0.2 to 0.5 parts by weight of salt, and 1 to 5 parts by weight of sugar are kneaded and put into a stencil bowl A step of preparing a pizza dough which is fermented at a low temperature for a day or two days in a refrigerator by wrapping it in a plastic wrap or the like so that the upper portion is sealed; The pizza dough fermented in the step of preparing the pizza dough is divided into 200g to 300g of the pizza dough divided into 25 to 35 cm in diameter and 1 to 2 cm in thickness and a plurality of pores having a diameter of 1 cm to 2 cm are put on the surface of the pizza dough, Pizza dough processing step; Applying 10 to 20 parts by weight of a red pepper sauce on a surface of the pizza dough based on 100 parts by weight of pizza dough; Applying 10-20 parts by weight of tomato sauce on the surface of the pizza dough based on 100 parts by weight of pizza dough; Applying 50 to 70 parts by weight of the meringue to the pizza dough surface based on 100 parts by weight of the pizza dough; Topping the topping over the meringue; And heating the pizza dough at 250 캜 to 300 캜 for 10 minutes to 20 minutes. In the step of applying the red pepper sauce, the red pepper sauce comprises 10-20 parts by weight of curry powder based on 100 parts by weight of the red pepper paste, 50 to 80 parts by weight of sugar, 50 to 80 parts by weight of sugar, and 50 to 80 parts by weight of red pepper powder are mixed and aged at a temperature of 1 to 3 캜 for 24 hours at a low temperature. In the step of applying the tomato sauce, 10 to 30 parts by weight of an onion, 0.5 to 1 part by weight of a laurel leaf, 2 to 5 parts by weight of salt and 5 to 10 parts by weight of honey are mixed and heated for 50 to 60 minutes, 1 to 3 parts by weight of honey, 1 to 3 parts by weight of lemon juice and 3 to 5 parts by weight of glutinous rice are further added and further heated for 20 minutes to 30 minutes. |
| priorityDate | 2015-08-24^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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