http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130049289-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fb698a4e9fc0e1272999cfbaee59361c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6a9cd2cd856c7558f8cecbc7239f5e23 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2011-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea64fdb634629a4c0be4d35d24df8936 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8cd8088cf2f1ff237382f52706719f4 |
| publicationDate | 2013-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130049289-A |
| titleOfInvention | Method for manufacturing high calcium barbecue seasoning using safflower and egg raw materials |
| abstract | The present invention relates to a method for producing uncooked bulgogi seasoning, washing a plurality of eggs and putting them in a container, mixing at a rate of 180ml of vinegar per egg and then sealing the container, at room temperature (20 ~ 25 ℃) for a week After the eggs are all kept in a dark place to maintain the egg shells melted egg phase processing step of mixing to make a liquid; 100g washed safflower seed into a container at a ratio of 1 L of distilled water, heated to a temperature of 100 ° C., boiled for 20-30 minutes, and then cooled naturally at room temperature to make a liquid phase; Grinding step of grinding in a grinder to a particle size of less than 3mm particle size mushrooms, mushrooms, enoki mushrooms, green onions, onions, red pepper in the subsidiary material; A stirring step of mixing and stirring the pulverized juice, onion juice, soy sauce, sake, ginger juice, which are liquid ingredients in the subsidiary material, into the pulverized product pulverized in the pulverizing step when the grinding step is completed; The mixing step of making the seasoning by adding the essence solution, safflower, shredded onion, sugar, minced garlic, pepper, sesame oil, starch syrup in order to the stirred solution completed through the stirring step to make the final stirring. Provided a method of producing a bulgogi bulgogi seasoning characterized in that. According to the present invention, by bulgogi cooked along with the seasoning, as well as protein supplements that Bulgogi provides, as well as easy to miss calcium reinforcement, reducing blood cholesterol, which is a unique feature of egg, safflower seeds, bone mineral enhancement and muscle strength, etc. You can get the benefits that you can supplement just by doing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108271971-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108065352-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101475901-B1 |
| priorityDate | 2011-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.