http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180065829-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85ed56830b9943703981337ff36efd58 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2016-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e21442fcc06ac98de58cdd5b33464d9 |
| publicationDate | 2018-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180065829-A |
| titleOfInvention | A Pig Dressing Sauce |
| abstract | The present invention relates to a poultry poultry having a nutritive component and flavor of abalone, A pretreatment step of removing water, and a step of mixing the seasoned sauce with the pretreated pork ribs prepared through the pretreatment step And a cooking process of steaming the pork ribs aged through the aging step, ; The seasoning sauce used in the above aging step was mixed with a grinder in a vessel, apple, onion radish, garlic, and ginger A mixing step of obtaining pulverized material; Abalone shell, kelp, paprika, anchovy, onion, green onion, Cheongyang red pepper, Cheongyang red pepper seed, radish 100 ℃ And heated for 50 to 60 minutes to add the above-mentioned abalone shell, kelp, papuri, anchovy, onion, A soup preparation step of preparing broth in which nutrients contained in red pepper, red pepper seed, and radish are dissolved; Through the broth manufacturing step The pulverized product prepared through the mixing step and the starch syrup, soy sauce, mirin (food cooking liquor), and soju were mixed in the mixed broth And mixed to prepare a seasoning sauce. The resulting mixture is then mixed with a spicy pork rib And a sauce thereof. |
| priorityDate | 2016-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.