http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101207956-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 2009-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101207956-B1 |
| titleOfInvention | How to make fish liver without fish odor |
| abstract | The present invention relates to a method of preparing fish liver, more specifically to preparing a fish mixture; Ripening the fish mixture; Grinding the ripened fish mixture; Hydrolyzing the ground fish mixture; Fermenting the hydrolyzed fish mixture to produce a fermentation product; And relates to a method of manufacturing a liver soy sauce comprising the step of low-temperature aging the fermented product, the production method of the present invention can be prepared by a short time compared to the conventional method of manufacturing the liver, not only add a small amount of salt, Compared to the fish liver, off-flavor including fish odor is significantly reduced, and the palatability is improved.n n n n Fish liver, jade fish, cutlass, odor |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160006487-A |
| priorityDate | 2009-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.