http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140091851-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_13f82efddc14840b9c0271bd14f4df44 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 |
| 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/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2013-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58798709342ebdb854ff7b508d2fc3b5 |
| publicationDate | 2014-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140091851-A |
| titleOfInvention | Method for manufacturing soft bean-curd containing short-necked clam and meat ball |
| abstract | The present invention relates to a manufacturing method of soft bean-curd stew containing manila clams and meat balls, and more specifically, to a manufacturing method of soft bean-curd stew containing manila clams and meat balls, which has a clean broth and soaks out the meat taste by adding manila clams and meat balls in the process of manufacturing soft bean-curd stew. The present invention is characterized by a manufacturing method that comprises a step of preparing meat balls having 5-10 parts by weight per meat ball by mixing 10-30 parts by weight of green peppers, 10-20 parts by weight of onions, 1-5 parts by weight of garlic, 0.1-0.5 parts by weight of ginger, 1-3 parts by weight of starch, 0.5-2 parts by weight of salt, and 0.1-0.5 parts by weight of cooking alcohol based on 100 parts by weight of hog leg meat, and kneading; a step of stir-frying Kimchi with pepper oil in a preheated earthen pot, and then stir-frying with red pepper powder; a step of adding 600-900 parts by weight of water in the earthen pot, boiling, inputting a seasoning sauce including red pepper powder, soy sauce, chopped garlic, onions, salt, sugar and cooking alcohol, adding fresh manila clams, shrimps and meat balls, and boiling; and a step of adding soft bean-curd, boiling, adding oyster mushroom, onions and spring onions, and boiling. According to the present invention, the manufacturing method of soft bean-curd stew allows for the easy consumption of meat along with the stew, and has an effect of enhancing the taste by boiling the soft bean-curd stew with seasoned meat in a meat ball form. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190040405-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106262722-A |
| priorityDate | 2013-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.