http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050121941-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5012532a26dbfcdc4714e285c5c9a0c1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2004-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_264198dc6b455f886a793e76675196e8 |
| publicationDate | 2005-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050121941-A |
| titleOfInvention | Jeonju rice food mixed with seasonings and the making method |
| abstract | The present invention relates to a Jeonju Bibimbap made of natural raw materials without using chemical seasonings, but finished with rubbing vegetables and herbs in a state of emptying the rice and bibimb sauce, and a rice made of 18000 ~ 19500 parts by weight of rice and ; Been rubbed in the rice, 190 ~ 210 parts by weight of beef, 900 ~ 1100 parts by weight of onions, 160 ~ 180 parts by weight of green onions, 650 ~ 850 parts by weight of Korean soy sauce, 200 ~ 300 parts by weight of Mirim, 40 to 60 parts by weight of garlic, Bibi marinade consisting of 4 to 6 parts by weight of ginger powder, 4 to 6 parts by weight of pepper, 1800 to 2200 parts by weight of bone bone broth, 80 to 120 parts by weight of fine red pepper powder, and 1800 to 2200 parts by weight of cooking oil; Characterized in that the bibimb marinade vegetables and herbs are put on top of the rice in the grated state, and then rubbed again.n n n Such Jeonju Bibimbap according to the present invention makes it possible to feel even lighter taste and aroma to gourmets who love Jeonju Bibimbap by using various kinds of natural ingredients without using chemical seasonings. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101405167-B1 |
| priorityDate | 2004-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.