http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150061446-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/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
filingDate | 2013-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95beaa63cd130a6e82de24efb6bd6216 |
publicationDate | 2015-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-20150061446-A |
titleOfInvention | Cooking method of Yongmibongtang |
abstract | BACKGROUND OF THE INVENTION 1. Field of the Invention [ The present invention relates to a method for preparing a food, comprising filling a chicken stomach with meso, glutinous rice, ginseng, chestnut, and jujubes, Prepared chickens are boiled with water, 25L of water, ginseng roots, roasted roots and onions. Broiler chickens and pork are boiled in water, boiled and cooled to produce chicken broth, and cereal broth is prepared by boiling the broth on chicken broth; Prepared chicken broth is prepared by mixing and heating broth and cereal broth; And pouring the blended beef soup prepared in the pot, adding the fermented mushroom and the caterpillar fungus, boiling the boiled chicken, making the boiled hotpot, and raising the wild ginseng cultivator, black potatoes, nuts, and smokers on the chicken; . |
priorityDate | 2013-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.