http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010087070-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ec3bd8602a0173871a3a7400a07cf957 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2000-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13827c25816a25c60a557faec66162dc |
| publicationDate | 2001-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010087070-A |
| titleOfInvention | Manufacturing method of fresh raw fish for students |
| abstract | The production method of raw raw fish for students is a health and longevity food, and 58 kinds of foods that humans can commonly eat are divided into five elements, five and five colors, and five seasons. 58 kinds of foods that greatly affect the kidney and bladder belonging to i) are weighed according to the mixing ratio.n n n Weighed raw raw fish foods are collected and freeze-dried at below 40 ° C and then crushed into 80-100 mesh using a grinder.n n n After lyophilization of pine needles lyophilized at below -40 ℃ to 2 ~ 3Cm to cultivate the fiber in the Laura aging for 72 hours while spraying the herbal extract prepared separately in the aging room of 50 ~ 60 ℃ and then aged 120 to 130 ℃ Dry pulverized by hot air of the raw material is easy to digest, absorbed by a variety of vitamins mixed with a variety of vitamins to produce a final product of the raw sol sol raw. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030079190-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103340266-A |
| priorityDate | 2000-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 133.