http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110026067-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c904f74e749304840ca5c65866f17aa |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 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/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2009-09-07^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91b80746a9486920d12d9a103cef2cec |
| publicationDate | 2011-03-15^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110026067-A |
| titleOfInvention | Sprout and blueberry pizza |
| abstract | The present invention relates to the manufacture of functional pizzas using sprout vegetables and blueberries, which have been used in conventional pizza production. n Pizza dough Pizza sauce, including sprouts and blueberries, n Sprout and blueberry pizza dough. Sprout and blueberry pizza sauce. Sprouts and blueberry pizza toppings are featured. n This is a high fat that is contained in a large amount of conventional pizza. Ease saturated fatty acids with ingredients of sprout vegetables and blueberries, n The nutritional balance of conventional pizzas, which are extremely high in carbohydrate content but absolutely lack of fiber, is used to produce pizzas with improved sprout vegetables and blueberries. n Therefore, the present invention step by step for the manufacture of such pizza, n Tier 1 Intensity. Flour. Sugar. Salt. Dry East. Mixing sprout vegetables and blueberries in a baking meter to form a pizza dough. n Second stage tomatoes. Long lasting. basil. chopped garlic. Whole peppercorns. Salt. Mixing sprout vegetables and blueberries in olive oil to form a pizza sauce. n Third stage cheese. pimento. Mushrooms. sweet potato. pumpkin. Forming the pizza topping ingredients by mixing the sprout vegetables and blueberries in the bulgogi. n Step 4 Baking the pizza with the combination of Step 1.2.3 in the oven to complete the sprout vegetable and blueberry pizza |
| priorityDate | 2009-09-07^^<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/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID2516 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
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