http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100938677-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-332 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 |
| filingDate | 2008-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100938677-B1 |
| titleOfInvention | Method for preparing porridge using cuttlefish and cuttlefish porridge using same |
| abstract | The present invention is to mix the onion skin with broth to remove fishy and enjoy a light taste without worrying of obesity as a high-alkaline alkaline food to provide a simple nutritional diet of modern age to anyone, men and women, using cuttlefish characterized in that It relates to a method of manufacturing porridge and cuttlefish porridge using the same,n n n A first step of collecting the bone and the ink bag from the cuttlefish and then removing the ink bag; Cut the cuttlefish bone 55-65% by weight, 20-26% by weight, kelp 10-14% by weight, onion skin 4-6% by weight in the first step and boiled for at least 5 hours, then passed through a fine mesh A second step of producing broth; A third step of soaking the glutinous rice and black rice in water for 7 hours; A fourth step of boiling the mung bean grains and keeping them in refrigeration (-4 ° C. to 5 ° C.); A fifth step of inserting and boiling the glutinous rice, black rice, and mung bean grains prepared by the third and fourth processes into the broth boiled for at least 5 hours through the second process; A sixth process of cutting the cuttlefish lean meat, onion, and blush into 4mm width and putting them in the porridge prepared through the fifth process and boiling; Characterized in that the seventh step of putting the sesame oil, leek, ginseng, etc. in the cuttlefish porridge prepared through the sixth process to match the taste and liver.n n n Cuttlefish, porridge |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190040716-A |
| priorityDate | 2008-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.