http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160113834-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5556a0fd86ebc428c593f2b6d114afc7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P1-086 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-337 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-2142 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-216 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-214 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2015-03-23^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62bf0167e176b9e966025d100426f450 |
| publicationDate | 2016-10-04^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160113834-A |
| titleOfInvention | A process for the preparation of Deep-fried Glass Noodles in Seaweed of potato or sweet potato and the Deep-fried Glass Noodles in Seaweed of potato or sweet potato prepared therefrom |
| abstract | The present invention relates to a process for producing potato or sweet potato, and a potato or sweet potato produced thereby, (S1) a step of peeling and washing potato or sweet potato; (S2) slicing the washed potato or sweet potato; (S3) treating the cut potatoes or sweet potatoes at a temperature of 92 to 98 DEG C for 1 to 3 minutes; (S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight, (S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of potatoes or sweet potatoes which have been subjected to the dipping process are stacked. A step of laminating the mixture; (S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour; (S7) applying the ready-made fries to the potatoes or sweet potatoes that have been matured; And (S8) frying potatoes or sweet potato sprouts coated with the above-described frying cloth in cooking oil at 160 to 170 DEG C for 5 to 7 minutes. The potato or sweet potato sprouts produced according to the present invention have low calorie and fat, It is expected to be able to eat as a snack or meal substitute of busy modern people as a well-being food which is abundant and helps health. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102207085-B1 |
| priorityDate | 2015-03-23^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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