http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101041418-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e525aa42b4b1f2f172e5dfa5756f88b7 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2011-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46506a29462018671422e5b743c21c7d |
| publicationDate | 2011-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101041418-B1 |
| titleOfInvention | How to make baby broth |
| abstract | In order to benefit the health of the infants, to extend the shelf life to add convenience of storage and to provide a broth that can be easily used as a liquid seasoning, the present invention in water, 20-30% by weight relative to the water weight of the primary input This is added, but based on the total weight of the primary input of 7 to 20% by weight of shiitake mushrooms, the step of heating at 80 ~ 90 ℃ for 2 to 4 hours, removing the shiitake mushrooms, the primary 15-28% by weight cabbage based on the total weight of the input, 3-16% by weight broccoli based on the total weight of the primary input, 5-18% by weight carrot based on the total weight of the primary input And 5 to 18% by weight of onions, based on the total weight of the primary input, heated at 80 to 90 ° C. for 30 to 40 minutes, and removing the cabbage, the broccoli, the carrots and the onions. , The primary input 2 to 15% by weight of kelp is added based on the total weight and heated for 5 to 15 minutes at 80 ~ 90 ℃, the kelp is removed, 20 to 33 weight based on the total weight of the primary input 10 to 23% by weight of abalone on the basis of the total weight of the anchovy and the first input of the heating step for 1 to 3 hours at 80 ~ 90 ℃, removing the anchovy and the abalone, the 1 A first method comprising the step of forming a broth concentrated to 40 to 50% by weight relative to the weight of the water by adding 20 to 33% by weight of natural salt based on the total weight of the tea, stirring and stirring until the natural salt is dissolved step; And a second step of mixing and heating 0.2 to 0.5% by weight of oligosaccharide based on the weight of the concentrated broth by mixing and heating the concentrated broth. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2568742-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2568685-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2568689-C1 |
| priorityDate | 2010-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.