http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210142451-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 2020-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210142451-A |
| titleOfInvention | Black Edged Sculpin Sikhae, and Method for Manufacturing the Same |
| abstract | The present invention relates to sashimi sashimi, which is a fish sashimi as a main material, and to a method for preparing the same, in which the storability of sashimi is increased by adding eoseongcho dangchim liquid thereto. The raw fish sashimi according to the present invention contains eoseongcho ingredients with excellent antioxidant and antibacterial effects, so it is not easily deteriorated even if the salinity of raw sashimi edible is lowered, so it can be distributed for a long time. It is possible to prevent the rejection of intake due to the fishy smell even if it is added to sikhae. |
| priorityDate | 2020-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.