http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101192259-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate | 2010-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101192259-B1 |
| titleOfInvention | Kimchi Sauce and Manufacturing Method of Kimchi Barbecue Using the Same |
| abstract | The present invention is to cut the size of the washed meat to a good size to make a salt solution to make a salt solution, aged meat over 12 hours in the oven roasted and cooked for 10 minutes at 200 ℃, cooked meat kimchi sauce back and forth It relates to a kimchi sauce and a method of producing kimchi barbecue using the same, which is made by boiling meat barbecue grilled with charcoal for 10 minutes while applying it, and then boiled in a heated stone plate. |
| priorityDate | 2010-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.