http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030036535-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_27b1934514a3c5a134ce186c84b30edf |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2003-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06db7f9da56073fb8a8f8faa7af9fd57 |
| publicationDate | 2003-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030036535-A |
| titleOfInvention | The hejang-gook food method of skill ingredient |
| abstract | The present invention is a method of cooking a functional haejangguk, a method in which a substance containing a functional ingredient is added to and mixed with the haejangguk, which protects the liver or removes hangovers.n n n A feature of this cooking method is a method of cooking foods that enhances liver function by enhancing the liver's ability to decompose alcohol so that human liver is not overused with alcohol.n n n In this cooking method, if the Echochocho extract with functional ingredients is used, bean sprouts, north fish, seonji, clams, oysters, radishes, etc. that protect the liver and remove the hangover from the foods we eat are mixed in an appropriate ratio and tasted here. It is a cooking method of boiling by adding various seasonings.n n n Eoseongcho is a functional liquid that protects the liver because vitamin C is 3-4 thousand times higher than green tea. Soybean sprouts have asparagine, which plays a role in liver detoxification.North is amino acid, clam is taurine, betaine and amino acid, nucleic acid, succinic acid. In addition, Seonji is a blood of cows, rich in iron protein, oysters are vitamins and minerals that protect the liver, and the liver contains ingredients that help break down alcohol.n n n In order to realize this cooking method, add the extract extracted at high temperature from the harvested and dried fish paste, a few well-washed and trimmed bean sprouts, and chopped and sliced drumsticks, shellfish, rice, and oysters at an appropriate ratio. It is a cooking method of simmering thinly and putting green onion, garlic, onion, kelp, sodium glutamate, and red pepper powder and boiling for about 1 hour on 150 degree Celsius.n n n Due to the cooking invention, this functional Haejangguk, which combines functional and rich nutrients, Echochocho extract, and various nutrients and foods to protect the liver and relieve liver fatigue, raises the level of haejangguk so far. It is a way of cooking. As a commonly used sake soup, it will be a haejangguk for maintaining strong soy sauce by protecting people's livers after drinking or after drinking. |
| priorityDate | 2003-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.