http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101055101-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2009-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101055101-B1 |
| titleOfInvention | Manufacturing method of Tofu Bokkuk |
| abstract | The present invention relates to a manufacturing method of Tokbokbokkuk, the pufferfish pre-treatment step (first step) to remove the unimplanted portion of the puffer fish, the broth production step (second step) to manufacture the broth, and the second step Soybean paste addition process (third step) which adds miso to cooked broth, soy sauce addition process (fourth process) which adds soy sauce to broth with miso added in said 3rd process, and broth prepared in said 4th process The earthen bokguk heating step (5 steps) which heats the earthen bokkuk material containing the puffer fish of a 1st process in the process is carried out.n n n During the broth manufacturing process, by mixing puffer fish, radish, onion, green onions, anchovies and kelp, the refreshing taste of radish, onions, green onions, the rich taste of kelp anchovies and kelp, and the light taste of puffer fish are increased. By adding it, it can be removed by miso, which can cause fishy or stiff taste that can occur in broth.n n n In addition, the mixed miso used in the present invention is a mixture of the traditional miso and industrial miso, the deep and salty taste of the traditional miso and seasoned sweet and fresh taste of the industrial miso is mixed to improve the light taste and rich flavor of Tokbokbokkuk You can.n n n n Fuguk, blowfish, miso, tofu, traditional miso, industrial miso |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101979547-B1 |
| priorityDate | 2009-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.