http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010037498-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_592ee574006d6fc44b558913e9535cfc |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 1999-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23f83116501d1feb611c8af6f3196a15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_114632f20c1592735b8491da7731fdab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a17b422eb7f5c995e2118ad1d1d2ecf |
| publicationDate | 2001-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010037498-A |
| titleOfInvention | Method of Preparation for a Sauce Using an Anti-coagulation Activator Extracted from Syzygium Aromaticum |
| abstract | The present invention is effective in eliminating the bad smell and taste of meat and fish with a unique aroma extracted from cloves, as well as a source using a clove's anticoagulant active material that can inhibit antimicrobial and thrombus formation, and a method of manufacturing the same. Regarding a sauce using the anticoagulant active substance of the cloves and a method for preparing the same, clove or extract thereof is added to 50 g of leek 50 g, 50 g of garlic, 15 g of ginger, 50 g of onion, and 8 g of whole pepper in 1000 ml of water. After heating for about 40 minutes, 1 cup of soy sauce is mixed with 1 cup of prepared preparation, and 1 teaspoon of chopped green onion, 1/2 teaspoon of chopped garlic and 15 cc of sugar are added to 60 g of boiled seasoning sauce prepared by heating. By doing so, it is possible not only to suppress the formation of blood clots, but also to be used as a material of functional natural foods. |
| priorityDate | 1999-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.