http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060075867-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_53ecaf62250901a5c0ff3bfc746a13c6 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-0618 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2004-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a80f8d461a34754590f12052b3f5043 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9499e361158cd9cba383635dfc251e9f |
| publicationDate | 2006-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060075867-A |
| titleOfInvention | Stir-fried Chunjang paste and its manufacturing method |
| abstract | The present invention is stir fried paste paste that can be cooked according to your own taste and hygienic and easy to cook according to their preferences by adding a certain proportion of reduced starch decomposition products and spirits to the stir-fry to stir fry without surface hardening in the air for a long time The method of the present invention relates to a method for preparing stir-fried chunjang paste according to the present invention, wherein the seasoned raw chunjang and cooking oil are roasted at 100-120 ° C. for 15-20 minutes according to a conventional method. It is obtained by mixing by weight%, Roux 7-12% by weight, reduced starch decomposition product 16-35% by weight, and cooling the mixture to 50 ℃ or less, and then mixed by adding 1-3% by weight of alcohol.n n n Chunjang, hush sauce |
| priorityDate | 2004-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.