http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100004136-U
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2008-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100004136-U |
| titleOfInvention | Membrane manufacturing method |
| abstract | The invention of the present invention relates to the makjang that is eaten when eating sashimi or meat sashimi at a sashimi restaurant or at home. As a source of dipping sashimi, the dipping sauce was eaten with soy sauce or mustard mixed soy sauce, but the soy sauce is too strong for vinegar and spicy for soy sauce. Mustard taste was so strong that there was a problem to enjoy the taste of sashimi properly.n n n The present invention is a non-soy bean miso or mew flour, red pepper paste, garlic, green onion, chopped, spicy red pepper chopped mustard, sesame oil, peanut powder, chestnut powder, onion, apple, pear, vinegar, sugar, malt, honey, etc. Mix well and ripen in the refrigerator for about two days to eat sashimi is about the manufacturing method of the makmakjang can enjoy the savory taste of protein.n n n n Mak, sashimi, paste, miso, mustard, mixed, ripening |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101298039-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101371428-B1 |
| priorityDate | 2008-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 107.