http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100102936-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2889dee35b6d546dbf13929c72720d05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8aad0f1dbc8d6aa536aa3919cb411535 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-76 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2009-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6324ed52f5d5d32bf97069ee4310af26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09affa624c8c01408a4d7ea529d3f820 |
| publicationDate | 2010-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100102936-A |
| titleOfInvention | Method for manufacturing spicy pork ribs steamed with abalone extract and seasoning sauce |
| abstract | The present invention is a pre-treatment step of washing and removing the blood to remove the pork ribs to have the nutritional ingredients and flavor of abalone as well as to enhance the spicy taste, and mix the sauce sauce to the pre-treated pork ribs through the pretreatment step In the production method of steaming pork ribs having a ripening step and the cooking process of steaming the pork ribs aged through the aging step to cook; The seasoning sauce applied to the aging step is a mixing step of obtaining pulverized by mixing (Mixing) a pear, apple, onion radish, garlic, ginger with a grinder; Abalone shellfish, kelp, green onion, anchovies, onions, green onions, cheongyang pepper, cheongyang pepper seeds, radish in 100 ℃ water and heated for 50-60 minutes to add the abalone shell, kelp, green onion, anchovy, onion, leek, A broth preparation step of preparing broth with nutrients containing cheongyang pepper, cheongyang pepper seed, and radish; Obtained through the mixing step of preparing the seasoning sauce by mixing the broth prepared by the mixing step to the broth prepared through the mixing step, syrup, soy sauce, mirin (food cooking liquor), shochu in the mixed broth prepared by the mixing step. Provided is a method for preparing spicy pork ribs steamed with an extract of abalone and its seasoning sauce. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101232842-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101409888-B1 |
| priorityDate | 2009-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.