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Priority to KR1019840007388ApriorityCriticalpatent/KR860003778A/en
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본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
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육류와 야채류 두부 조미료 혼합 만두속 100kg에 전분 중량 5―7% (6―7kg) 소맥분 중량 5―7% (6―7kg)계란 중량 15―18kg (13―15%) 혼합하여 반죽물을 먹기에 알맞게 떠어내 170℃―230℃의 끓는 식용유에 튀겨 내어서 됨을 특징으로 한 튀김 만두제조 방법.Mixed meat and vegetable tofu seasoning Mix 100kg of starch with starch weight 5-7% (6-7kg) Wheat flour 5-7% (6-7kg) Egg weight 15-18kg (13-15%) A method of producing fried dumplings, characterized by being scooped up properly and fried in boiling cooking oil at 170 ° C. to 230 ° C.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840007388A1984-11-261984-11-26
How to Make Fried Dumplings
KR860003778A
(en)