http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101221801-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0119dfa45fcfcac81583dda8393f4372 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2012-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e6c6efec5a9649a46c8b65c6e0e1d90 |
| publicationDate | 2013-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101221801-B1 |
| titleOfInvention | Manufacturing method and kneading apparatus of clam kalguksu using jijangsu |
| abstract | One embodiment of the present invention relates to a manufacturing method and a kneading apparatus of clam clam noodle using Jijangsu, the technical problem to be solved is to provide a kalguksu that can effectively improve the taste and flavor as well as health functionality using Jijangsu. . To this end, one embodiment of the present invention is a powder forming step of forming a powder by kneading a predetermined amount of egg, tablet salt, Jijangsu solution in a mixed powder of evenly mixed soy flour and wheat flour; A powder aging step of aging the powder over 8 hours to 10 hours; Noodle noodle production step of producing a noodle noodle consisting of a plurality of noodle drawn to a certain thickness and length by cutting the aged powder; A first broth product generation step of mixing the north head, bean sprouts, bone, hearing, licorice, astragalus, leek, garlic, onion, clam, kelp and radish into water and then heating to produce a first broth product; A second broth product generating step of adding 20 to 25 parts by weight of jijisu and 5 to 10 parts by weight of honey wine to 100 parts by weight of the first broth product and then heating to produce a second broth product; And it discloses a method of manufacturing clam clam noodle using Jijangsu comprising the step of preparing the noodle soup by putting the noodle noodles in the second broth product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101611160-B1 |
| priorityDate | 2012-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 273.