http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101385056-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8c00c51bb559d78020560361c0e43605 |
| 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/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2012-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62007f0848203df59cdcb6c0dbe2386f |
| publicationDate | 2014-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101385056-B1 |
| titleOfInvention | Gucci bong abalone samgyetang manufacturing method |
| abstract | The present invention relates to a method for producing Gchippong abalone samgyetang, one material selected from a mixture of 2kg of Gucci mulberry tree and 100g of Gucci mulberry leaves or a mixture of 1kg of Gucci mulberry tree and 1kg of roots mixed with 5kg of water, A first step of adding broth 5-15 g, licorice 10-30 g, and laurel 2-7 g to boil the broth until it becomes 0.5 to 1.5 kg of water with a strong fire for about 3 hours of hot water and 3 hours of re-tangling; A second step of putting 0.5 kg of the Gucci broth broth into a aging container and pouring water so that the chicken is submerged and aging for about 10 hours at -3 ° C to -1 ° C; Put the aged chicken in 0.5 to 0.7kg of the Guccippang broth in a container, add 10g of astragalus, 10g of licorice, 2g of laurel, 600g of onions, 50g of leek, 10g of pepper, and then pour enough water so that the chicken is submerged and boil. Reducing the heat to 30 minutes on medium heat, and then steaming for about 30 minutes while covering the lid of the container; By boiling the boiled chicken and broth made in the third step in ginseng with the ginseng, jujube, whole garlic, ginkgo, and boiled, put up abalone and leek garnish as a fourth step to complete the three chicken soup, Gucci By removing the fishy fishy and the fishy smell of chicken by mulberry broth completely, it is possible to realize good flavor and soft chicken meat, as well as to make quantitatively uniform health healthy samgyetang. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107242506-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101560270-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101979445-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101687790-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101844143-B1 |
| priorityDate | 2012-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.