http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190050079-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_73f709a5a0f6ff622f64d008cebcb5f1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2017-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba1fd1a0ffedfbc8a9400be7f227b045 |
| publicationDate | 2019-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190050079-A |
| titleOfInvention | Method for Manufacturing Frozen Pollack |
| abstract | In the present invention, the scales and fins of the dynamics are removed, a slice is formed in an appropriate size, a dynamic embryo is taken out, the gallbladder is removed, 100 liters of water, 100 grams of pollock, 250 grams of pollack, 400 grams of seaweed, 100 grams of onion, 400 grams of onion, 50 grams of onion skin, 300 grams of onion, 70 grams of roasted roots, 200 grams of red pepper, 200 grams of red pepper, 200 grams of red ginseng, 100 g of jujube, 50 g of ginger, 100 g of seasoning, and 300 g of minced garlic were boiled at 100 캜 for 4 hours, and then filtered to prepare broth. 2 liters of broth, 1 kg of red pepper, 1 g of red pepper, 250 g of red pepper paste, 130 g of miso, 2 hops of soju and 300 g of salt were put into a container and mixed for 1 hour at room temperature. and, 2 liters of the above prepared broth, 3,5 kg (cut into 2 large, 5 cm wide, 5 cm thick, 4 mm thick), 100 g of seasoning, 250 g of red pepper powder and 120 g of miso were placed in a cooking pot and the mixture was cooked at 100 ° C for 20 minutes to 25 minutes After preparing the simmered rice, 500 g of the broth prepared above, 400 g of dyes, 150 g of dyke 150 g, 150 g of gum arabicum, 150 g of donggwon, 55 g of the prepared seasoning and 3-4 of non-simmered were put into a pot or bean sprout, 4 ㎝ x 7 ㎝ x 4 ㎜) and add 150 g of bean sprouts, simmer for 4 minutes at 100 ° C, add salt and red pepper powder according to the sign, add 150 g of Daepa and 150 g of parsley and boil for 1 more minute. And a method for manufacturing the same. |
| priorityDate | 2017-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 117.