http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210081973-A

Outgoing Links

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
filingDate 2019-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f17042495395a43e20d9455730d4358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bb8fedfecb5f0e5ece364c7dbaf6ea3
publicationDate 2021-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20210081973-A
titleOfInvention Soy sauce composition for rtc grilled fish and manufacturing method of rtc grilled fish using the same
abstract The present invention relates to a sauce composition for ready to cook (RTC) grilled fish, a method for preparing the same, a method for preparing RTC grilled fish using the same, and to a RTC grilled fish prepared therefrom. According to the present invention, by providing RTC seafood processed food that meets the era of HMR (home meal replacement) and RMR (restaurant meal replacement), secure technology for the development of a sauce as a method for enhancing the sensory of aquatic products, especially fish, spoilage of fish, It is a very useful invention in the field of seafood processed food by securing sealing, storage, and distribution technology.
priorityDate 2019-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 25.