| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_08f9fdaa25be1f4b001346b0ebe7988b |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 |
| filingDate |
2020-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2020-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ca4c0b28e5aacb43a942a99d76a2dcf |
| publicationDate |
2020-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102191033-B1 |
| titleOfInvention |
A manufacturing method for salting-down mackerels and salting-down mackerels having fish sauce manufacturing thereof |
| abstract |
Unlike general salting methods, mackerel prepared according to the present invention does not cause rancidity by salting it using fish sauce, so it does not have a fishy smell peculiar to mackerel and can maintain taste and flavor. In addition, the taste is improved by the free amino acids produced in the fish sauce, so it is possible to easily provide mackerel that consumers like. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021256863-A1 |
| priorityDate |
2020-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |