http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130013874-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0d1f0353185d2f7fffb29a95b09fc032 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2011-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_581e1f8d9ccf14d0c6e15743ff487a2f |
| publicationDate | 2013-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130013874-A |
| titleOfInvention | How to make tteokbokki sauce |
| abstract | The present invention discloses a method for preparing tteokbokki sauce. The present invention, based on the production of 20Kg Tteokbokki sauce, soy sauce 1.3Kg, starch syrup 9Kg, red pepper powder 3Kg, Cheongyang red pepper powder 20-75g, 100g of wheat, 90g white pepper, 360g beef, ginger 40g, natural history 640g A material preparation step of preparing ingredients of liver garlic 1Kg, red pepper paste 1Kg, taste liquor 150g, wine 150g, sugar 2.5Kg; A mixing step of putting the prepared material in a container of a predetermined size and stirring the mixture to be evenly mixed; A first aging step of sealing the container containing the mixed material and aging it at room temperature for 24 to 48 hours; It is characterized in that it is manufactured through a second aging step of opening the first matured material and stir again and evenly mixing and sealing it and aging at room temperature for 7 to 10 days. Because it is rough, not only can provide a very savory sauce, but in addition, it is possible to provide a tteokbokki that can be satisfied by all ages by allowing the spicy taste to be adjusted by adjusting the amount of chilled red pepper powder. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220102868-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210000928-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020179979-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200062941-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102400511-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200106262-A |
| priorityDate | 2011-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.