http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101165967-B1

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60
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filingDate 2012-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2012-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7762a730cf9071420dfa58d85c2154fc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1d588fd5d0b281a7bef1b605b6969ea
publicationDate 2012-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101165967-B1
titleOfInvention Manufacturing method of instant seaweed mud soup
abstract The present invention relates to a method for producing instant seaweed mussel soup, and more specifically, to a purified water, a mixture of a raw material of soybean paste, miso, and flavoring powder containing any one or more selected from full starch, instarfish, jindubal, and haejangbap is heated. Boiling to form a paste to obtain a paste mixture; Cooling and pasting the paste mixture; It relates to a method for producing instant seaweed soup, and instant seaweed soup prepared by the same method comprising the step of lyophilization after the aging. The instant seaweed mud soup prepared according to the present invention can be easily ingested in the form of instant soup with the unique nutrients of the algae made of any one or more seaweeds selected from among the full starfish, the instarfish, the jindubal, and the single clam.
priorityDate 2012-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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