http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101122718-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-302 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-334 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2008-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101122718-B1 |
| titleOfInvention | Manufacturing method of the bamboo shoot shabu-shabu |
| abstract | The present invention relates to a shabu-shabu manufacturing method using a bamboo shoot, more specifically, beef (brisket), oak, onion, garlic, ginger, shiitake mushroom, dried shiitake, boiled by heating, remove the solid component of the broth Manufacturing step; Red pepper paste consisting of red pepper paste, sugar, vinegar, plum fermentation broth, chopped garlic, and sesame, chopped green onion, the broth, soy sauce, plum fermentation broth, and mustard fermented mustard sauce, and sesame liver, peanut butter, broth, sugar, and A sauce preparation step of preparing a sauce selected from the crowd consisting of sesame sauce made of soy sauce; It relates to a method of manufacturing a bamboo shoot shabu shabu including; and the step of moss sprouts, thinly sliced shabu-shabu beef, and mushrooms and vegetables in the broth, and then dip into the sauce. The oak and oak shoots of the present invention exhibit a large amount of polyphenols and anticancer, antimicrobial, antioxidant, antilipid peroxidation and antiviral activity, and liver function improvement (relieve hangover). It is good for health, and also has excellent digestion and unique taste.n n n Oak, oak shoot, shabu-shabu, broth, sauce |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102559134-B1 |
| priorityDate | 2008-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.