http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101582666-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9070abb43ae65c2e14751d2e52b4dd67 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-0121 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2015-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee79aa4efbcfa4f19b38d65ee07ccc7c |
| publicationDate | 2016-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101582666-B1 |
| titleOfInvention | Method for producing Red snow crab broth for chopped noodles and the Red snow crab broth |
| abstract | The present invention relates to a method for preparing red ginseng juice for kneading ginseng and a method for preparing red ginseng juice for kneading ginseng. More particularly, the present invention relates to a method for preparing red ginseng juice, Preparing a vegetable broth by adding dried shiitake mushroom, dried kelp and licorice to water and heating the mixed vegetable broth to prepare vegetable broth; mixing the cooked broth with the prepared vegetable broth; A step of adding salted fish to the salted fish having lowered salinity and adjusting the salinity to 6 to 8 ‰; a step of sufficiently mixing the saline with the salinity adjusted and then heating and cooling for 3 to 10 minutes; And a control unit. According to the present invention, it is possible to produce knockdown water for kneading rice at an inexpensive price by utilizing abandoned mackerel, and to improve nutrition and flavor of broth. In addition, it has the effect of increasing the preference of Kalguksu by providing the flavor of Honggei to Kalguksu. |
| priorityDate | 2015-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.