http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102485508-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a080729c77e575b898228dde12f592af |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2022-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2023-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47dbfcf7e8cb3a4c8c2e6f6c152140d6 |
| publicationDate | 2023-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102485508-B1 |
| titleOfInvention | How to make rich Codfish Soup |
| abstract | The present invention relates to a method for manufacturing Jingu Daegu-tang, the composition of which is to add 200 to 800 g of clam chowder, 500 to 1000 g of radish, 100 to 300 g of green onion roots, 50 to 150 g of green onion stems, and 200 to 400 g of dried radish skins in 16 liters of water. After heating for 50 to 70 minutes over medium heat until 35% of the water is reduced, the remaining ingredients are filtered out and prepared as clam broth (S10); And, 4 to 5 kg of cod in 16 liters of water, 200 alcohol To 300 ㏄, 10 to 30 g of bay leaf, and 5 to 250 g of natural seasoning are added, heated over medium heat for 20 minutes, and then the cod and remaining ingredients are filtered to make cod broth (S20); A low-temperature aging step (S30) of aging the cod recovered in the cod broth manufacturing step (S20) at 5 to 15 ° C. for 1 to 3 hours; and, after mixing the clam broth and cod broth, 50 to 150 g of minced garlic, After adding 50 to 150 g of liver onion, 100 to 300 g of green onion, and 500 to 1000 g of boiled radish, cod aged through the low-temperature aging step (S30) is added, and then heated over high heat for 5 minutes to complete the real cod soup ( S40); as characterized in that consisting of, By brewing clam broth with the unique flavor of seaweed from clams, brewing cod stock with the unique cool taste and flavor of codfish from cod, and mixing it with clam broth to make real Daegu-tang. As the flavors of cod blend together, the cool taste and flavor become more intense, greatly improving the preference for Daegu-tang, and various nutrients contained in clams and cod can be expected to have various beneficial effects on the human body, which is helpful to the health of the consumer. There is an effect that can give In addition, through various ingredients added with cod and clams, it is possible to further improve the flavor and umami of real cod soup, thereby providing a more delicious cod soup to consumers. In addition, there is an effect of inducing a more intense flavor of the Jingu Daegutang through the Jingu seasoning added to the Jingu Daegutang according to the taste of the consumer, and at the same time providing the health benefits of slugs. |
| priorityDate | 2022-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.