| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1fdf02147f05042627db7d483be12164 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-365
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-365
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate |
2021-01-26^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-01-17^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c21ba866899be70a829863ac64afd24 |
| publicationDate |
2022-01-17^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102350970-B1 |
| titleOfInvention |
Manufacturing Method of Crab preserved in Soy Sauce with Mild Flavor |
| abstract |
The present invention relates to a method for producing mild-tasting soy sauce crab, comprising the steps of pre-treating the crab (step 1); Preparing soy sauce (step 2); And immersing the pre-treated crab in the soy sauce and aging (step 3); It is a technical feature to include, and has the advantage that the taste of soy sauce is soft, and there is an advantage that can increase storage stability. |
| priorityDate |
2021-01-26^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |