| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b686a1c1f6f2db17054424ff58d7979d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate |
2019-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bec3b883212f2124bc533cf65f423e8e |
| publicationDate |
2021-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20210006699-A |
| titleOfInvention |
Method for cooking kimchi sundae soup |
| abstract |
Kimchi sundaeguk manufacturing method according to an embodiment of the present invention comprises the steps of mixing at least two or more seafood ingredients, and then heating it with water to prepare a seafood broth stock solution; And adding the prepared kimchi seasoning sauce to the seafood broth obtained by diluting the seafood broth stock solution with water and boiling to prepare kimchi sundae soup. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102498629-B1 |
| priorityDate |
2019-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |