http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180131164-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_26f9b8c5998f33bc45e62d080029bd38 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2017-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0979762e8d3afc6ccdccfc3b4756fc1d |
| publicationDate | 2018-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180131164-A |
| titleOfInvention | Making method of sauce and method how to mature for galbijjim and squid |
| abstract | The present invention relates to a sauce making method for making squid bamboo steamed steam, and more particularly, to a sauce making method for producing steamed squid bamboo steamed rice, Preparing a source composition comprising caramel; Mixing the prepared source composition into a heating container and heating for 1 hour 30 to 2 hours 30 minutes; Adding water to the heated vessel and heating the vessel with high heat for 20 minutes to 30 minutes to prepare a meat aged sauce; Aging the prepared meat immersed in the meat-aged sauce for 48 hours to 70 hours; The ribs aged for 48 hours to 70 hours are fired at one time using a gas fire, briquette fire, wood fire, charcoal fire or rice straw fire to prepare ribs; Mixing the water composition of water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG (glutinous rice), caramel, onion and pear into a heating container and heating for 1 hour 30 to 2 hours 30 minutes; Adding water to the heated vessel heated to the first level and then heating the vessel to high temperature for 20 minutes to 30 minutes to prepare meat and broth; The present invention relates to a method for producing steamed squid bamboo steamed by removing the viscera from the cooking pot and washing the barbecue, pouring boiled ribs, pouring the prepared broth, and boiling the boiled rice such as onion, red pepper, |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102121008-B1 |
| priorityDate | 2017-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.