http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101896994-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2016-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101896994-B1 |
| titleOfInvention | Soy sauce manufacturing methode using green onion and pickled shrimp and fish |
| abstract | The present invention relates to a method for preparing a flavored soy sauce using green beans, shrimp, and fish, which are excellent in nutritional content, health and health, and can improve flavor, using safflower, shrimp, and broth having high nutritional content and high protein content. The method of the present invention is characterized in that the method comprises the steps of preparing a chicken wort (S100) by heating a chicken wing, a fish meat producing step (S200) for producing fish meat by heating fish bones, a fish meat producing step (S200) (S300), which is completed by mixing boiled broth, shrimp sauce, soy sauce, and sugar prepared in the broth preparation step (S100) (S400) of adding a disinfection removing material and boil-off removing material (S400), and adding a taste material for adding a flavor to the mixed broth while stopping the heating of the mixed broth, and adding a taste material (S500) . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102425007-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210083436-A |
| priorityDate | 2016-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 705.