http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101006723-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2008-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101006723-B1 |
| titleOfInvention | Pork belly composition containing traditional doenjang and method for manufacturing same |
| abstract | The present invention relates to a pork belly sauce composition using a traditional soybean paste and a method of manufacturing the same. More specifically, it is a scallop sauce composition using traditional miso consisting of leek as a main ingredient in traditional miso, which is a main ingredient, sesame crushed powder, sesame crushed powder, sesame oil, red pepper powder, garlic crushed powder, and oligosaccharide as sugar liquor and sugar. In addition, the present invention relates to a method for preparing a pork belly sauce composition using a traditional miso which is pulverized and mixed at an appropriate ratio and sterilized at a low temperature, and then stored in a refrigerating chamber.n n n Miso pork samgyeopsal sauce of the present invention uses a traditional miso and leek, seasonings, liquor and sugar, so that the flavor of the leek and seasonings can be combined together to provide a light and clean taste unique to miso.n n n n Miso, Sauce, Pork Belly, Leek |
| priorityDate | 2008-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.