http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101343322-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_14b2d594d1e6c8362a9682104ac06b12 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-511 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2012-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56e117d9f12fcadd4cad416b9f48f7ca |
| publicationDate | 2013-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101343322-B1 |
| titleOfInvention | How to prepare soy crab |
| abstract | The present invention relates to a method of manufacturing soy crab, and more particularly, using red pepper seeds, bay leaves, coffee powder, etc. as a material of soy crab to remove the unique fishy taste, and grilled radish, onions and the like on a grill By using it, it adds flavor to crab. The present invention comprises the steps of washing the blue crab to remove the water, red pepper seeds roasted in a frying pan, preparing radishes and onions grilled on a grill, containing the dried crab in a jar, roasted red pepper seeds, roasted radish and roast Putting onions and laurel leaves on a crab in a jar, putting a sauce of soy sauce, bottled water, starch syrup, sake and coffee powder into the jar containing the crab, and putting the jar into the jar 10-15 hours at 15-30 ℃, the step of separating the aged crab and sauce, the separated blue crab is stored at 1-5 ℃, the separated source is a temperature of 80-100 ℃ By heating for 10 to 30 minutes, by removing the fishy taste peculiar to soy crab, and excellent flavor, by increasing the consumption of crab provides the effect of maximizing profit . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101672857-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102155458-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101957645-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102313348-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210030100-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101880597-B1 |
| priorityDate | 2012-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.