http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101858627-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2015-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101858627-B1 |
| titleOfInvention | Method for Manufacturing boneless Pollack Gangjeong |
| abstract | The present invention relates to a method for manufacturing a gangjeong using the flesh portion of the gangbyeo as a main ingredient and a method for enhancing the taste and texture of the gangjeong based on the gangbyeo . According to the present invention, it is possible to improve the health of a food-intolerant person as compared with a conventional high-calorie food such as a high-concentration saccharide-based high-calorie food, because the ginseng is prepared by using a high-protein low- In addition, the smell of pollack is removed as a herbal ingredient to prevent the refusal of intake, and pollinate and frying clothes are firmly fixed, so that the frying clothes do not easily fall from pollen sprouts, so that the taste and texture of the pollack ginseng gangjeong are improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200075421-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102208738-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102041089-B1 |
| priorityDate | 2015-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.