http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102083608-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2018-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102083608-B1 |
| titleOfInvention | Process of fabricating sauce with hot taste and sauce with hot sacue |
| abstract | The present invention is a method for producing a spicy flavored sauce comprising vegetables, seasonings and spices, to prepare a spicy flavored sauce comprising the step of blending the powdered fraudulent with the source raw material by grinding the raw material related to the spicy taste It is about how to. The sauce prepared according to the present invention is not only excellent in flavor because it can fully feel the pungent taste, but also greatly reduced sodium content. The source of the present invention can be utilized as a high-level source that is unlikely to cause adverse effects on the human body as a low-sodium content source, and can be applied to various kinds of dishes by adjusting the solid content in the source material. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230018221-A |
| priorityDate | 2018-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.