http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100288471-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2f1fbe2889eee967322b6a0f0fcf8b6d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 |
| filingDate | 1998-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2001-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ec1697ee0d3728c48db9ea323e626f0 |
| publicationDate | 2001-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100288471-B1 |
| titleOfInvention | Manufacturing method of anchovy canary fish sauce |
| abstract | The present invention relates to a method of manufacturing anchovy canary fish sauce, this method of manufacturing anchovy canary fish sauce is added to the selected anchovy canary and salt evenly sealed and kept at a temperature of 18 ℃ to 23 ℃ aged for 45 to 55 days A normal anchovy canary fish saucer comprising the steps of: removing impurities such as suspended fats of aged anchovy canary and separating the body and liquid of the anchovy canary; 5 L of the separated liquid was heated at a temperature of 60 ° C. to 80 ° C. for 1 to 2 hours, and then cooled to a temperature of 10 ° C. to 15 ° C. while evaporating water; Immersing the separated fish in brewed vinegar having a total acidity of 3 to 7% for 20 to 30 minutes, and then mixing with the liquid; 120 to 180 ml of plum wine with a purity of 20 to 30% and 50 to 100 g of plum were added to the mixed fish and liquid for 20 to 30 days, and 3 to 10 g of saliva, 3 to 10 g of clove, 5 to 15 g of cinnamon and 5 to dermis. Mixing 15 g, 3-10 g of peppermint, and reaging at a temperature of 15 ° C.-20 ° C. for 15-25 days; It is composed of the steps of removing impurities from the reaged and filtering the fish sauce using a filter. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100375171-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000072074-A |
| priorityDate | 1998-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.