http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170077740-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b122c83707e520ed9976f3c48d176f05 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J2027-043 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J27-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G05D9-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G05D9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 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/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J27-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate | 2015-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ca40c871b8ca4ebab8019a1d8452cbe |
| publicationDate | 2017-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170077740-A |
| titleOfInvention | SUNDAE Sausage Manufacturing Method |
| abstract | The present invention relates to a method for manufacturing a functional sunflower using a pot and a method for manufacturing a sunflower by mixing an antimicrobial and detoxifying actinomycetes and an antler, The present invention also relates to a method for manufacturing a functional dairy product using a pot, and a method for producing a functional food product by manufacturing the functional food product by boiling using a biotite that emits far-infrared rays, Aging the washed porcine small intestine into the leaching solution of mulberry; A step in which the dried vermicelli is called an extract of mulberry; Preparing a seasoning prepared by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15: 10; Preparing a mixture of cabbage, leek, mulberry leaf powder, mushroom powder, and shoots mixed at a mixing ratio of 40: 15: 30: 10: 5 by weight; A step of binding one end of the small intestine of the pig and filling the prepared instant noodle, seasoned seasoning, vegetable seeds, and other prepared instant noodles together; Boiling the mulberry in a state where the mulberry is leached and the biotite is put in the steamer; And a step of vacuum-packing and storing the boiled pellets in a frozen state. |
| priorityDate | 2015-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.