| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105
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/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-16 |
| filingDate |
2019-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2020-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2020-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102193462-B1 |
| titleOfInvention |
Schisandra Chinensis Seasoning Sauce and Manufacturing method of Spareribs, Pork Belly, and Bulgogi Using the Same |
| abstract |
In the present invention, after adding the Schisandra chinensis to the moisture generated when vacuum-low temperature drying, and fermenting it, the second fermentation of the meat pulverized material cooked with fruit juice and direct heat is performed to create a Schisandra spice sauce with excellent taste and aroma. to provide. The manufacturing method of the Schisandra spice sauce according to the present invention includes the nutritional and functional ingredients of Schisandra as it is, and improves palatability while consuming the unique aroma and taste of charcoal fire. Since it does not contain any harmful food additives, it can be widely used in the manufacture of well-being foods. |
| priorityDate |
2019-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |