http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101203984-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 |
| filingDate | 2010-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101203984-B1 |
| titleOfInvention | Boiled octopus and its manufacturing method |
| abstract | Boiled octopus ink stew of the present invention is boiled (boiled) octopus and remove the octopus in boiling water for 20 to 40 minutes, take out the ripe octopus and hang the hook to remove water at 0 ~ 5 ℃ for 8 to 10 hours Dipped octopus soaked in octopus broth, immersed in octopus for 8 to 12 hours, and then dried with sterilized dishcloth, freeze-stored below -30 ℃, The frozen octopus is sliced into an appropriate size (cutting), and 400 to 600 gr of canned seasonings per kg of cut octopus slices are prepared by boiling for 5 to 10 minutes. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101378091-B1 |
| priorityDate | 2010-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.