http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170044866-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_da780601b42d970ff75893fd19886e0d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 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/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 |
| filingDate | 2015-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a72c0bd95b39cea80280ab6b93a9328 |
| publicationDate | 2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170044866-A |
| titleOfInvention | Manufacturing method of cooked rice for kipbab having improved flavor and preservability |
| abstract | The present invention relates to a method of manufacturing steamed rice for gimbap, comprising the following steps: inserting soaked rice and water into a cooking vessel, and heating the cooking vessel to boil the rice; when the rice is about to boil, moving the rice into a water-storing steaming cooker such that the rice is separated from the water, and then heating the steaming cooker until the rice is completely cooked to prepare steamed rice; mixing and boiling soybean oil, onion, spring onion, garlic, and ginger, and then removing the ingredients to make sauce; and evenly mixing the steamed rice with the sauce and ground sesame. Accordingly, gimbap made by using the steamed rice manufactured thereby provides unique taste that cannot be achieved with only side materials that are normally used to meet tastes of various consumers, and at the same time, provides an advantageous effect that an excellent chewing texture of rice gains included in the gimbap is provided, and the gimbap can be preserved in room temperature for a long time without a refrigerating facility while improving spicy taste without fishy taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109341802-A |
| priorityDate | 2015-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 20.