| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4ae2e60227b47bc97de2ed54af78a4d9 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-3002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-3212 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2015-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2015-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93ccb0a6167786bd7d39925a8f54c3d5 |
| publicationDate |
2015-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101582075-B1 |
| titleOfInvention |
Preparation method for salted egg containing red ginseng component |
| abstract |
The present invention relates to a method for preparing a salted egg containing red ginseng ingredients, and more specifically, by adding red ginseng ingredients after salting an egg, the nutrition and preservability of the egg is increased to improve the health of the consumer and improve the product value, The present invention relates to a method for manufacturing a salted egg containing red ginseng components, which can contribute to improvement of income of a producer through consumption increase. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101916542-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105661363-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105661363-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180067169-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101928165-B1 |
| priorityDate |
2015-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |