http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101475901-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1578 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-306 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2012-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101475901-B1 |
| titleOfInvention | Method for processing calcium meat using pickled egg and safflower |
| abstract | The present invention relates to a calcium meat processing method using chrysanthemum and safflower as a raw material. The method comprises washing a plurality of eggs, mixing them in a container, mixing 180 ml of vinegar per one egg, sealing the container, After the eggshell is completely melted, it is taken out and mixed to form a liquid phase. 100 g of washed safflower seed is put into a container at a rate of 1 liter of distilled water, boiled for 20 to 30 minutes at a temperature of 100 ° C, naturally cooled at 20-25 ° C to form a liquid phase; The cherry juice and the red lobster prepared through the above steps are mixed at a ratio of 30-35 ml of chrysanthemum and 600-100 ml of red lobster, And aging in a fermentation room for 4-7 days. The present invention also provides a method for processing calcium by using cherry and safflower as raw materials. By processing the meat using calcium-rich chrysanthemum and safflower, it is possible to naturally induce the calcium intake more than the proper amount, and to dry it, it is possible to produce a jelly-like star beautified processed product. Therefore, it is possible to obtain the effect of contributing to health promotion as well as improving the national diet. |
| priorityDate | 2012-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.