http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100955886-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08 |
| filingDate | 2008-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100955886-B1 |
| titleOfInvention | A method for producing kimbap using crab and crab giblets prepared by the method |
| abstract | The present invention relates to a method for preparing a fish sauce, comprising the steps of: preparing a sauce by steaming a crab in a hot pot; Mixing the prepared rice with the seasoned rice in an evenly mixed manner; And a step of uniformly spreading the mixed rice on the rice, and thereafter grinding the rice bran in a roll form. The method of manufacturing the rice gum using the crab is as follows: It is not necessary to add a separate seasoning to the rice for kimbap by mixing the inside of the crab, and it is possible to obtain the light taste of crab meat and the savory taste of the inside of the crab as well as taurine, minerals and zinc which are abundantly contained in crab meat It has antioxidant effect and adult disease prevention effect.n n n Crab, crab, crab, crab, crab, crab |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102081179-B1 |
| priorityDate | 2008-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.