http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-930007378-A
Outgoing Links
| Predicate | Object |
|---|---|
| filingDate | 1991-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1993-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-930007378-A |
| titleOfInvention | How to prepare duck crucible |
| abstract | 1. TECHNICAL FIELD OF THE INVENTIONn n n How to prepare duck cruciblen n n 2. The technical field to be solved by the inventionn n n In the production of conventional duck meat, nutritional deterioration was increased by boiling several times to remove oil, and in order to suppress the peculiar smell of duck, a large amount of strong spice such as red pepper powder and ginger is added, which is highly irritating. Due to problems such as loss of taste and dissatisfaction, they are not enjoying the popularity as general dishes despite the interests of the elderly, children, and gourmets.n n n 3. Summary of the solution of the inventionn n n The present invention removes the internal organs, oil layer and follicles (anal part) of the duck meat, and adds ingredients containing herbal ingredients beneficial to the human body so that the eluted herbal ingredients are absorbed into the body and are beneficial to the human body. To prepare a duck bath.n n n 4. Uses of the Inventionn n n Used to make a duck bath. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040024829-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000051541-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100698519-B1 |
| priorityDate | 1991-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.