http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160086720-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c6c560abc56a2ba7ec31eb477555d42 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2015-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b86758097363bc72bb1fcb3dbffc832 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a3cf41181197ea4717d66c5ef733e84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9358af14ea54bb35f2f24f7233ac4875 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0130b666250582580153d77f46226ad1 |
| publicationDate | 2016-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160086720-A |
| titleOfInvention | Soy Sauce For Mature Of Pork, And Manufacturing Method of Roasted Pork Using The Same |
| abstract | The present invention relates to a soy sauce used to age pork, and to a manufacturing method of spicy grilled pork belly using the same. More specifically, the present invention relates to a soy sauce used to age pork, and to a manufacturing method of spicy grilled pork belly using the same, which performs a process of separately aging pork belly in a soy sauce before a cooking process of spicy grilled pork belly, thereby adding a savory taste to pork belly and reducing the peculiar bad smell of meat and a difference in taste. The soy sauce used to age pork comprises: 1-5 parts by weight of green onion, 0.5-3 parts by weight of onion, 0.5-3 parts by weight of garlic, 0.1-1.5 parts by weight of ginger, 0.01-0.5 part by weight of pepper, 3-8 parts by weight of radish, 0.1-1.5 parts by weight of dried red pepper, 10-20 parts by weight of soy sauce, 2-7 parts by weight of starch syrup, 5-10 parts by weight of sugar, 0.01-0.5 part by weight of L-sodium glutamate, and 0.001-0.05 part by weight of a bay leaf, with respect to 100 parts by weight of water. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200016469-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220020129-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210152190-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190037543-A |
| priorityDate | 2015-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.