http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101687242-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8e06b4360b278cac97fb09d6362be4d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8289046fa1b8abd43cd05ca4129d9105 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2015-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_115520cccb95e7094eec549dc5cc500c |
| publicationDate | 2016-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101687242-B1 |
| titleOfInvention | SAUCE COMPOSITION USING Zanthoxylum piperitum AND MANUFACTURING PROCESS OF THE SAME |
| abstract | The present invention relates to a composition for a sauce using a safflower component which is applied to sashimi, sushi, The composition comprises 85 to 95 parts by weight of onion powder, 85 to 95 parts by weight of scorpion powder, 85 to 95 parts by weight of wolfberry powder, 85 to 95 parts by weight of ginger powder, 85 to 95 parts by weight of fresh powder, 95 to 95 parts by weight of garlic powder, 85 to 95 parts by weight of garnet powder, The method comprises: a raw material grinding step of mixing and grinding a superfine wood component, an onion, a mustard, a chicory, a ginger, a mustard, garlic, and a mandarin orange; Adding an additive to the pulverized mixture through the pulverizing step; Stirring the mixture in which the additive is mixed through the additive adding step; A filtration step of filtering the stirred mixture through the stirring step; Homogenizing the filtered filtrate through the filtration step; And a sterilizing step of sterilizing the filtrate through the homogenization step, It has an excellent effect of removing fishy smell, exhibits an excellent germicidal effect against Vibrio germs, prevents food poisoning, and is rich in nutrients. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102573262-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220057915-A |
| priorityDate | 2015-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.