http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101528337-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ee7b6a84c7be4562937bc0f62f7904e5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1965 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08 |
| filingDate | 2014-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58211d453fbedd30699fedf3b9e59253 |
| publicationDate | 2015-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101528337-B1 |
| titleOfInvention | Method for cooking hot pepper gimbap and hot pepper gimbap cooking thereof |
| abstract | The present invention relates to a method for manufacturing ginseng kimbap and a ginseng kimbap prepared by the method, and more particularly, to a ginseng ginseng product prepared by mixing ginseng, pepper, and edible oil in a ginseng mixture of ginseng (red ginseng pepper) A step of manufacturing a cowpole to produce cow; A seasoning mixing step of adding powdered seasoning mixed with seasoning and dry powder to the mushroom and then frying again; A cooling step of cooling the mushrooms mixed with the powdered sauce at room temperature; Bee brewing process in which rice is sprinkled with black sesame seeds and then cooled chopped soybeans; And spreading the above-ground rice on a laver, and then preparing a dried laver sauce. According to the present invention, it is possible to produce a kimbap brewery using the powder of kelp and natural materials, to mix the rice and the kimbap, and then to prepare the kimbap by spinning, thereby providing a natural spicy taste that is not artificial, It responds smoothly to the metabolism of the patient, and relieves the stress. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102385646-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220017224-A |
| priorityDate | 2014-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.