http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101790341-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J27-004 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G05D9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G05D23-19 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G05D9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G05D23-19 |
| filingDate | 2016-01-20^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-10-25^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-10-25^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101790341-B1 |
| titleOfInvention | SUNDAE Sausage Manufacturing Method |
| abstract | The present invention relates to a method for manufacturing a functional sunscreen using a ghred, in particular, a sunscreen is prepared by mixing a herb with antimicrobial and detoxifying action to eliminate odor, and further, boiling using a biotite radiating far-infrared rays, To produce a high-quality functional food. The present invention relates to a method for manufacturing a functional dairy product using a gore, Aging the washed porcine small intestine into the leaching solution of mulberry; A step in which the dried vermicelli is called an extract of mulberry; Preparing a seasoning prepared by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15: 10; Preparing a vegetable mixture of cabbage, leek, mulberry leaf powder, ghreaves, and shoots mixed at a weight ratio of 40: 15: 30: 10: 5; A step of binding one end of the small intestine of the pig and filling the prepared instant noodle, seasoned seasoning, vegetable seeds, and other prepared instant noodles together; Boiling the mulberry in a state where the mulberry is leached and the biotite is put in the steamer; And a step of vacuum-packing and storing the boiled pellets in a frozen state. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102126638-B1 |
| priorityDate | 2016-01-20^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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