http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160062503-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94179d18f6a33859dc59669419e92798 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2014-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b39e5e1f737f94b62ada7c6040f44bc |
| publicationDate | 2016-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160062503-A |
| titleOfInvention | Boiled meat using Ribe fasciculatum extract and Lindera obtusiloba extract, and manufacturing method thereof |
| abstract | The present invention relates to a method for manufacturing a poultry liquor and a ginger juice using the poultice juice and the ginger juice according to one aspect of the present invention, A step of extracting ginger lard from the ginger tree by finely chopping the ginger tree; A first cooking step of preparing the pork meat, beef, chicken, and duck meat by adding boiled pomegranate juice to the pomegranate juice; And a second cooking step in which the above-mentioned ginger jellyfish juice is poured into the pineapple juice and boiled. According to another aspect of the present invention, there is also provided a method for producing a pine nut, comprising the steps of: spraying a pine nut, a pine nut, a chicken meat, and a duck meat The present invention also provides a method of using the pineapple juice and the ginger juice, |
| priorityDate | 2014-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.