http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101349821-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9c7df30e36966f50f7c4c22a9ad999c4 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2012-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_168ec5bd7674a09a352e54b3715d6df0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e38a4a4de0ce696ab0f370f99204fd82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aabc676520b5211b8783c52f818300d9 |
| publicationDate | 2014-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101349821-B1 |
| titleOfInvention | Bulgogi and fish sauce manufacturing method and composition using the seaweed |
| abstract | The present invention relates to a bulgogi sauce, more specifically Prepare the ingredients to prepare a bulgogi sauce, 38 parts by weight of brewed soy sauce, 38 parts by weight of fermented soybean paste, 7.6 parts by weight of sugar, 4 parts by weight of oligosaccharides, 0.2 parts by weight of green onion powder, 0.4 parts by weight of garlic powder , 0.3 parts by weight of ginger powder, 6.5 parts by weight of red pepper powder, 5 parts by weight of plum wine mixed in a heat transfer pressure tank for mixing, heating the source material introduced into the heat mixing tank to a temperature of 105 ℃ for 6 hours in the heat mixing tank The present invention is characterized by the step of preparing a sauce, cooling the boiled sauce completely and filling it in a 300 ml bottle, and inspecting the weight, sealing state, and packing state of the jar filled with the sauce. Sodium that stimulates hypertension and cardiovascular disease because the sauce is made from fermented brewed soy sauce and seaweed fermentation broth, so salt is not directly used in the sauce. It relates to a process for producing roast meat sauce using one Salicornia to simultaneously minimize the absorption to provide a source having a beneficial component of Salicornia and the body composition. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190001868-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102022677-B1 |
| priorityDate | 2012-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.