| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_12672e06aba9c4a908f96da314f813b4 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C25-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-63
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2019-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2020-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44455cad24091b6f1d2761779f73c141 |
| publicationDate |
2020-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102171815-B1 |
| titleOfInvention |
manufacturing method of blackmouth angler gangjeong |
| abstract |
The present invention relates to a method of manufacturing the anglerfish gangjeong, and more specifically, the anglerfish is fried in oil and then mixed with seasoning sauce to provide it in the form of a gangjeong dish that anyone can enjoy. It is related to the manufacturing method of Aguigangjeong which can be reconstituted and has excellent taste and texture and excellent palatability. |
| priorityDate |
2019-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |