http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030060363-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7f38d11081dc9aff6accdde9bade803c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2002-01-08^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_936f6b9fdd4fb92439607b738d22c26f |
| publicationDate | 2003-07-16^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030060363-A |
| titleOfInvention | Method for preparing a sweet and sour pork using kimchi-containing source |
| abstract | The present invention relates to a method of producing sweet and sour pork using a kimchi-containing sauce, and more particularly, to a method of producing sweet and sour pork, the method comprising: providing a pork coated meat; Add vinegar, tomato ketchup, and sugar to water, dissolve it, heat it, dissolve the various vegetables and / or fruits, cut it into half moon shape, and cook it gently. Stir the starch in water and heat it. To give the sweet and sour sauce which was heated at 160 ~ 180 ℃ for 10 ~ 20 seconds by adding 1 ~ 30% by weight and 0.1 ~ 5% by weight, respectively, of fine kimchi and red pepper powder which did not contain any salted fish of 5 to the final sweet and sour sauce. step; It relates to a method of producing sweet and sour pork using a kimchi-containing sauce comprising; and evenly pouring the sweet and sour sauce to the pork.n n n The kimchi sweet and sour sauce of the present invention is excellent in flavor and taste, especially the sweet and sour pork with cheese has a high preference in color and visually looks like a pizza. In addition, the lactic acid bacteria component of kimchi is alive and nutritionally excellent. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101332799-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101315240-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100785712-B1 |
| priorityDate | 2002-01-08^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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