http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101858997-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-511 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2016-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101858997-B1 |
| titleOfInvention | Meat broth manufacture method and cooking method having chitosan |
| abstract | The present invention relates to a method of preparing a dish using chitosan-added broth. The method comprises preparing chitosan-containing broth to improve health by the beneficial effect of chitosan, . In order to accomplish this, the method for producing broth of water according to the present invention comprises: mixing 60 to 80% by weight of purified water, 15 to 35% by weight of defrosted sunflower and 5 to 10% by weight of chitosan; A first heating step of adding the mixed broth mixture to a pressure steam pot and heating the mixture at a pressure of 1 atm and a temperature of 90 to 110 ° C for 10 to 20 minutes; A steam discharging step of discharging the steam of the pressure steam cooker after the primary heating for 30 minutes; And a second heating step of heating the pressure steam cooker at 100 to 120 ° C for 5 to 10 minutes when the steam discharge is completed. |
| priorityDate | 2016-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.