http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110025006-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8b918c368cb339d3c7381c156ad09699
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3589
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08
filingDate 2009-09-03^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9da827285ba8979655d0a152b9ace313
publicationDate 2011-03-09^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20110025006-A
titleOfInvention Kimbab rice and its production method
abstract The present invention relates to a gimbap rice and a method for producing the gimbap,n n n In more detail, a step of preparing a sesame oil coated rice with a well-coated well of sesame oil in the rice grains by putting a little salt to match the liver with a suitable amount of sesame oil in a well-cooked rice of good quality; Wown n n Instead of the sesame oil coated rice or sesame oil coated rice prepared in this way, glutinous rice cooked with high-quality glutinous rice or mixed rice mixed with non-glutinous rice and glutinous rice, the radish radish, ham, fish cake, egg, cheese, crab meat, and pickles. It relates to a gimbap rice and a method for producing gimbap with the rice as a material, characterized in that to put the gimbap.n n n The kimbap according to the present invention thus made has the advantage that the flavor and taste of the gimbap does not change even when stored in the refrigerator.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190039452-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019009508-A1
priorityDate 2009-09-03^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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