http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101275328-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2010-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101275328-B1 |
| titleOfInvention | How to prepare soy sauce of soy crab |
| abstract | The present invention is used as a material for aging crab to facilitate the extraction of beneficial ingredients from the crab shell, while maintaining the natural flavor and taste of crab meat, while at the same time maintaining the texture and taste of crab for a long time The present invention relates to a method for producing soy sauce of soy crab made by suggesting a composition. To this end, the present invention, the present invention, in the manufacturing process of the soy crab is formed by aging soaked in soy sauce, the soy sauce is mixed with soy sauce, fish sauce, purified water to form a source stock solution, the source stock solution Vegetables, fruits, and additives are added to the composition, and the source stock is composed of 35% by weight to 45% by weight of soy sauce, 35% by weight to 40% by weight, 20% by weight to 25% by weight of purified water, and other vegetables. , Fruit, additives, herbal ingredients are added. |
| priorityDate | 2010-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.