| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_515075dc401deb34ddbfc5fb1faa2b25 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate |
2020-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de219bbe0c641cf3d00c77060216e9c8 |
| publicationDate |
2021-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102262551-B1 |
| titleOfInvention |
Manufacturing Method of Soup using Chicken Breast and Soup Composition using Chicken Breast |
| abstract |
The present invention relates to a method for producing porridge using chicken breast and a porridge composition using chicken breast, comprising: spraying 1 to 5 parts by weight of astragalus extract fermented product to 100 parts by weight of chicken breast (step 1); Putting 10-20 parts by weight of brown rice in 100 parts by weight of seaweed water and immersing it at 15-25 ℃ for 4-5 hours (step 2); Putting 10-20 parts by weight of barley into 100 parts by weight of Goji berry extract and immersing it at 15-25° C. for 1-2 hours (step 3); 35-40% by weight of brown rice immersed in the green tea water, 25-30% by weight of barley immersed in the goji berry extract, 5-10% by weight of chicken breast sprayed with the fermented Astragalus extract, 20-25% by weight of purified water, carrots 1 to 5% by weight, 1 to 5% by weight of onion, and 1 to 5% by weight of garlic to make a mixture by mixing rolls (step 4); and heating the mixture to prepare porridge using chicken breast (step 5); It is a technical feature to include a, has the advantage of improving immunity, there is an advantage that can be consumed by diabetic patients. |
| priorityDate |
2020-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |