Nitrous OxideN2O Cream Pasta Sauce 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR20170085653) 질소가스 크림파스타 소스
公开号/公开日
KR20170085653 A 2017-07-25 [KR20170085653] / 2017-07-25
申请号/申请日
2016KR-0005011 / 2016-01-15
发明人
LEE DONG WOO;
申请人
LEE DONG WOO;
主分类号
IPC分类号
A23C-013/00A23C-015/00A23L-015/00A23L-019/00A23L-023/00
摘要
(KR20170085653) The present invention relates to a method for producing gaseous nitrogen-applied sauce for cream sauce pasta.  Especially, the method for producing the gaseous nitrogen-applied sauce for cream sauce pasta involves the use of common ingredients for making cream sauce pasta such as butter, garlic, onion, meat (one of beef, bacon, and sausage), whipped cream, and yolk, and also uses a whipping machine to which a charger containing 8 g of gaseous nitrogen is mounted, thereby offering soft and moistened texture.  By undergoing a 24-hour low temperature aging process, it is possible to retain high concentration as well as clean taste for a long time compared to common sauce for cream sauce pasta.  COPYRIGHT KIPO 2017
机翻摘要
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地址
代理人
代理机构
;
优先权号
2016KR-0005011 2016-01-15
主权利要求
(KR20170085653)  1. There is in a manufacturing method of Gaseous Nitrogen cream pasta sauce, slowly with the whisk, 1 egg yolk which put to 300g fresh cream and room temperature the 1st blend manufacture phase which mixes well and.  Butter 10g, onion 20g where hardened, garlic 20g where hardened, the meats (in 1 the beef, the bacon and the sausage) the 2nd blend manufacture phase which about under mixing stir-fries 50g and mushroom 15g. About under mixing toilet paper and maturing phase.  Passes by, the separation phase which used the body.  Passes, 8g nitrogen gas inflation gigas hwi which is affixed dizzily the crossroad blend the low of cooking logic phase.  About under including becomes accomplished the Gaseous Nitrogen cream pasta sauce the fact that with feature. 2. Is in the 1st claim, minute description hwi with 8g Gaseous Nitrogen which crawl dizzily being affixed, the Gaseous Nitrogen cream pasta sauce soft style feeling provides and concentration control with feature. 3. There is in a 1st claim, and the maturing is done to 0 - 10 degree Celsius is a low temperature temperature and the Gaseous Nitrogen cream pasta sauce the fact that with feature. 4. There is in a 1st claim, and the meats becomes accomplished in 1 kind the bacon, the sausage and the beef and is light and neat can feel the taste be the Gaseous Nitrogen cream pasta sauce the fact that with feature.
法律状态
(KR20170085653) LEGAL DETAILS FOR KR20170085653  Actual or expected expiration date=2017-10-11    Legal state=DEAD    Status=REVOKED     Event publication date=2016-01-15  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20160005011  Application date=2016-01-15  Standardized application number=2016KR-0005011     Event publication date=2016-01-15  Event code=KR/A201  Event type=Examination events  Request for examination    Event publication date=2017-07-07  Event code=KR/E902  Event indicator=Neg  Event type=Examination events  Notification of reason for refusal    Event publication date=2017-07-25  Event code=KR/A  Event type=Examination events  Published application  Publication country=KR  Publication number=KR20170085653  Publication stage Code=A  Publication date=2017-07-25  Standardized publication number=KR20170085653     Event publication date=2017-10-11  Event code=KR/E601  Event indicator=Neg  Event type=Event indicating Not In Force  Decision to refuse application
专利类型码
A
国别省市代码
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