http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101396523-B1

Outgoing Links

Predicate Object
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-708
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-318
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-048
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3544
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/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40
filingDate 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2014-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101396523-B1
titleOfInvention Preparation method of soy sauce paste using crab paste
abstract The present invention relates to a method for producing soy sauce using a conventional method, comprising the steps of: preparing a soy sauce for making a soy sauce; a first fermenting step of adding the seasoned soy sauce prepared by the soy sauce preparation step to aging; A reheating step of cooling the remainder of the aged soy sauce by reheating the remainder of the aged soy sauce after the first aging step to obtain a generally aged product; a step of cooling the soy sauce produced through the reheating and cooling step, And a third aging step of aging the product produced through the addition step. The aging step may include aging the aged product, aging the aged product, and aging the aged product.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102576127-B1
priorityDate 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100519944-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120049631-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100888232-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20080103236-A
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID426082198
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID157791
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID9135
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID143350
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID29150
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID157791
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID9135
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID41568
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID201427
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4682
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3847
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4682
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3864
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID41210
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID29150
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3864
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID41210
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID415874527
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID143350
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3847
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID41568
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5368397

Total number of triples: 49.