http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101152590-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2010-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101152590-B1 |
| titleOfInvention | Budae stew and its manufacturing method |
| abstract | The present invention relates to a pot stew and a method for producing the same, which can produce a cool and light taste using a broth made of herbal medicine. The present invention by using boiled broth extracted boiled broth stew by appropriately mixing the herbal medicines such as roundle, hawthorn, malt, new song, etc. in order to obtain the unique flavor and cool and light taste while utilizing the unique taste of Budae stew, It can completely eliminate the sense of taste, give cool, fresh and light taste, and provide Budae Jjigae and its manufacturing method that can help the health while appetizing by the characteristics of the ingredients unique to Chinese herbs do. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101749806-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101661715-B1 |
| priorityDate | 2010-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.