http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101932685-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | 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/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2016-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101932685-B1 |
| titleOfInvention | A abalone steak with fruit cream sauce and a method therefor |
| abstract | The fruit cream sauce rolled steak prepared according to the present invention has superior quality such as taste, flavor, texture and color as compared with conventional rolled processed foods. In addition, according to the present invention, an abalone steak can be prepared using a fruit cream sauce to improve the digestibility of the abalone steak and increase the vitamin content as a nutritional ingredient. On the other hand, in the present state that the kinds and number of processed products using abalone are limited, the present invention can be used to develop a new market by providing commercially available commercially-available fruit source abalone steaks and a manufacturing method thereof. |
| priorityDate | 2016-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.