http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101557146-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2009-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101557146-B1 |
| titleOfInvention | How to make soy sauce for roast pig meat |
| abstract | The present invention relates to a method for making a soy sauce for pork bulgogi, and more particularly, to a method for making a pork bulgogi sauce for a pork loin, more specifically, a pork loin, a sirloin, a relief, a pork belly, a lamb, a leg, a rib, a neck, This invention relates to a method for making soy sauce sauce.n n n To this end, the present invention relates to a soy sauce for roast meat of a kind of pork selected from the group consisting of roasted pork roast, sirloin roast, relief roast pork roast, leg roast roast, Sauce, fermented soy sauce, boiled pork bones (meat water) or fresh water (fresh water) mixed with one kind of water (diluted), Songhwa (Songhua), Song Jin, (Pine nuts), pine trees, pine bamboo shoots, pine trees, pine trees, pine trees, pine trees, vegetables, fruits and spices. A step of evaporating and concentrating by heating, followed by filtration with a sieve or a filter to produce a soy sauce containing a pine component, which is a filtrate obtained by removing solid matter,n n n The soy sauce containing the pine ingredients is injected with raw seaweed or natto and fermented with microorganisms contained in Chongkukjang or natto and then fermented to make fermented soy sauce Wow,n n n Alcohol and saccharide were added to the fermented soy sauce and the vinegar was poured in a pH range of 4.5 to 6. The mixture was heated and boiled for 10 to 20 minutes and then cooled to room temperature. The carbonated beverage was added to the salted (NaCl ) Concentration in the range of 1 ~ 6 wt% to make soy sauce for pork bulgogi (Soy sauce).n n n Pork bulgogi, soy sauce, spices, pine ingredients, Chungkukjang, natto, alcohols, sugars, vinegar, carbonated drinks |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210000768-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102014959-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102437638-B1 |
| priorityDate | 2009-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.