http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110053528-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d1d2cee945d6a2276f85ea3135651ecf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2009-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95beaa63cd130a6e82de24efb6bd6216 |
| publicationDate | 2011-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110053528-A |
| titleOfInvention | Manufacturing method of nurungji samgyetang |
| abstract | The present invention provides a refreshing taste by using a blended broth mixed with a grain broth and chicken broth, and is a manufacturing method of Nurungji Samgyetang, which has improved texture by adding Nurungji and wild ginseng garnish, by mixing glutinous rice and black rice in a 1: 1 ratio. Glutinous rice nurungji preparation step of pressing for 30-40 minutes at low heat of ℃; With one chicken trimmed on a 450g basis, fill the chicken belly with 180g of glutinous rice, 6g of 5 and 6 years old ginseng roots, 1 to 2 chestnuts, 1 to 2 jujubes, and 1 to 2 garlic. Step of preparing the material to twist; Based on 25 chickens, 25L of water and 100g of oak tree and 650g of chicken feet are put together with 25 chickens and kept at 100-130 ℃ high heat for 30 minutes. When water boils, it is 40 minutes on low heat of 50-80 ℃. Boiling step of heating; Mixing broth preparation step of heating chicken broth 20L and grain broth 1.2 ~ 1.3L based on 25 servings heated at 80 ~ 100 ℃ for 10 minutes; After putting the boiled chicken and mixed broth in a casserole and heated to 90 ~ 120 ℃ high heat, cooking step of raising the glutinous rice nurungji and wild ginseng culture root on the boiled chicken as a garnish; characterized in that it comprises a. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101876552-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101271545-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101340818-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150061446-A |
| priorityDate | 2009-11-16-04:00^^<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/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 21.