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A PRODUCING METHOD OF CHOCO SEED GANGJEONG

机译:姜子江姜的生产方法

摘要

PURPOSE: production gangjeong (fry glutinous rice and be mingled with yarn defect) is provided to chocolate generates ganjeong only with starch syrup and seed without sugar. ;Following steps of CONSTITUTION: production gangjeong (fry glutinous rice and be mingled with yarn defect) with chocolate: insertion roasting seed is put into boiling starch syrup and is greater than 100 degree of C in temperature; 20 seconds-2 of container points are blended in seed and starch syrup; Mixture is spread, it is dry; The gangjeong obtained is cut to having a size of 1-5 centimetres; The gangjeong and chocolate of coating. Including sesame seed, perillaseed, the seed of Semen sesami nigrum, pumpkin seeds and other types. ;The 2013 of copyright KIPO submissions
机译:用途:生产巧克力酱(油炸糯米,并混有纱线缺陷)仅用于生产淀粉酱的巧克力酱,而不含糖的种子则用于生产巧克力酱。 ;组成步骤如下:用巧克力制作刚井(油炸糯米,并混有纱线缺陷):将插入的烘烤种子放入沸腾的淀粉糖浆中,温度高于100摄氏度;在种子和淀粉糖浆中混合20秒2个容器点;混合物散布,干燥;将得到的江陵切成1-5厘米的大小;江陵和巧克力涂层。包括芝麻,紫苏,芝麻,黑芝麻,南瓜子等多种类型。 ; 2013年版权KIPO提交文件

著录项

  • 公开/公告号KR20120118580A

    专利类型

  • 公开/公告日2012-10-29

    原文格式PDF

  • 申请/专利权人 JONG SC CHOL;

    申请/专利号KR20110036025

  • 发明设计人 JONG SC CHOL;

    申请日2011-04-19

  • 分类号A23G1/48;A23G1/54;

  • 国家 KR

  • 入库时间 2022-08-21 17:08:56

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