http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100918915-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fd57c9e1d76fc6dded401dc80eacf11b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2008-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93d3b6282a95215ac2f01194dee8a040 |
| publicationDate | 2009-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100918915-B1 |
| titleOfInvention | Method of manufacturing abalone puffer fish tang and abalone puffer fish tang prepared by |
| abstract | The present invention is rich in taste and nutrition by combining the broth of puffer fish soup with a variety of vegetables and abalone, and the unique taste and chewy taste of abalone are added to inspire consumers' appetite, and the demanding eating habits of modern people. The present invention relates to a method for producing abalone puffer fish tang and to thereby produce abalone puffer fish tang.n n n The present invention is to remove the soy sauce, gut, spleen of the blowfish belly, cut the head to clean and clean, then cutting to a certain size; Water, radishes, onions, green onions, nogar, shochu, ginger, roasted salt, emperor, kelp, sesame anchovy and sugar 88: 3.5: 3: 1.3: 1: 0.8: 0.7: 0.6: 0.5: 0.3: 0.2: 0.1 Mixing by weight ratio to heat for 1 hour 20 minutes at a temperature of 60 ~ 70 ℃ to prepare a broth; Wash abalone and blowfish gon and clean it to a certain size, wash bean sprouts and ginseng clean and trim it, and chop garlic finely, and chop leeks, radishes, matsutake mushrooms, mushrooms, buttercups and jujubes. step; 55.5-57 weight% of said broth, 13-14 weight% of puffer fish, 3-3.5 weight% of pufferfish, abalone 7-8 weight%, leek 2-2.5 weight%, radish 2-2.5 weight% and fresh ginseng 3-3.5 weight After adding%, heating for 1 minute 30 seconds at a temperature of 120 ~ 150 ℃; When steaming starts, 1 to 1.5% by weight of mushrooms, 1 to 1.5% by weight of jujube and 1 to 1.5% by weight of garlic, and then heated to a temperature of 90 ~ 100 ℃ to boil completely; When fully boiled, 3 to 3.5% by weight of the mushrooms and 2 to 2.5% by weight of parsley to complete the abalone puffer fish soup; and relates to a method for producing abalone puffer fish soup consisting of and abalone puffer fish soup produced thereby. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101061538-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101132728-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101443113-B1 |
| priorityDate | 2008-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.