http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190090563-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cff63dfced64e87417b33d84d15b1ba3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-20 |
| filingDate | 2018-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01ba3749089b74e25716555760f276cd |
| publicationDate | 2019-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190090563-A |
| titleOfInvention | Beef sundae method for including indian madder and green tea powder |
| abstract | The present invention relates to a method for producing beef sundae comprising cheoncho and green tea powder. Beef sundae production method comprising cheoncho and green tea powder at a low temperature of the present invention, A first step of preparing a sundae shell by processing an intestine of a cow corresponding to the sundae shell to make sundae; Preparing a sundae beef including minced beef so as to enter the inside of the sundae shell; A third step of filling the sundae shell prepared in the first step, the sundae cattle prepared in the second step, and sealing both ends of the sundae envelope to form a sundae; And a fourth step of heating and steaming the sundae prepared in the third step. Preparing the sundae cattle of the second step, 96% by weight of minced beef, 1% by weight of soy sauce, 1% by weight of cheoncho, 1% by weight of seed, 0.5% by weight of green tea powder, 0.5% by weight of salt, characterized in that the preparation of sundae cattle, Boiling the sundae of the fourth step, Put the sundae prepared in step 3 in the steamer to cook for 30 minutes, steamed again for 30 minutes, and then refrigerated for 6 hours to cook. According to the beef sundae containing cheoncho and tea powder of the present invention, When making sundae, not only the pig intestine but also the beef giblets and beef large intestine do not have the peculiar smell of swine, but also add cheoncho and green tea powder, which are spices to remove some odors, to catch all the foods generated from sundae. You can expect a beneficial effect on the general consumer's health because you can take the physiologically active ingredients of tea and green tea that is beneficial to. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102126638-B1 |
| priorityDate | 2018-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.