http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170062740-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9fc0f427b7f598ae252d39e73c8e339e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-57 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2015-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_555fc8d8b4aad4a6ba502fed54bbc8c0 |
| publicationDate | 2017-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170062740-A |
| titleOfInvention | Method for Manufacturing Ssam Containing Fried Loach |
| abstract | The present invention relates to a method for manufacturing a wrapper by wrapping a raw material including fried loach with the outer material of vegetables to remove the fishy flesh of the loach and then frying it into the wrapping so that the loach containing lozenges And a manufacturing method thereof. The fried loofah-containing sachets prepared by the method of the present invention can remove the fishy loins and foreign substances from the loach by using the vinegar fermented with artificial sweeteners, so that the rejection due to the ingestion can be prevented, and the calcium rich in the loach can be used as the natural fermented vinegar In addition, since the taste and nutrition of the loach are not deteriorated in the process of removing the smut of the loach, it is possible to manufacture the functional loaf added with the flavor of the loach, and the loach loquat mucilage is removed, The frying clothes are firmly adhered so that the frying clothes do not easily fall off from the loach, and the crispness and fragrance of the frying is maintained for a long time due to the enzymatic action of the beer. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108887364-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190127140-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107259410-A |
| priorityDate | 2015-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.