http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050005053-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5ac7684dd37bf8f00bc93b08779a599b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2042 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2003-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16e4d2c92366f9eee620fb90f6644b97 |
| publicationDate | 2005-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050005053-A |
| titleOfInvention | Spices composition for cooking a broiled dish of sliced rice cake |
| abstract | The present invention relates to a seasoning composition for cooking tteokbokki, the present invention excludes the use of water, gochujang, etc., which is a traditional medium of tteokbokki cooking, and replaces the main function of the above gochujang, for example, with red pepper powder, Various additional additives may be additionally added and mixed, so that the aroma and taste of the final tteokbokki cooking can be maximized.n n n According to the implementation of the present invention, the raw material improvement of the tteokbokki cooking is made, and through this, when the flavor and aesthetics of the final tteokbokki cooking is maximized, the tteokbokki store side can naturally obtain a sales improvement effect of a certain level or more. . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102144299-B1 |
| priorityDate | 2003-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 17.