http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120129325-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2011-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120129325-A |
| titleOfInvention | How to cook clam kimchi stew |
| abstract | The present invention relates to a method of cooking clam kimchi stew, and more particularly, to a method of cooking clam kimchi stew, which adds functionality to seafood and at the same time removes the fishy smell of the clam to increase palatability. . The cooking method of the clam kimchi stew of the present invention comprises a simmering step of putting the clam in boiling water; The first cooking step of pouring the base liquid in the cooking vessel and then put the kimchi and pork and heating, and the second cooking step of heating the clam after the addition of the shellfish. And the first aging step of immersing the shellfish in the wine after the depreciation step to mature for 1 to 3 hours at 10 to 20 ℃, and the dried shellfish in the wine after the first ripening step in 20 to 25 ℃ It further comprises a secondary aging step of aging for 20 to 60 minutes. |
| priorityDate | 2011-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.