http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102393393-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2020-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102393393-B1 |
| titleOfInvention | Method for Manufacturing Black Edged Sculpin Sikhae |
| abstract | The present invention relates to a method for preparing raw fish sashimi, which is a fish sashimi as a main material, and increases the storage properties of the sashimi by adding eoseongcho dangchim liquid thereto. The raw fish sashimi prepared by the method of the present invention contains eoseongcho ingredients with excellent antioxidant and antibacterial effects, so it does not change easily even when the salinity of raw sashimi is lowered, so it can be distributed for a long period of time. By reducing it, even if eoseongcho is added to sikhae, it is possible to prevent the rejection of intake due to the fishy smell. |
| priorityDate | 2020-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.