KR100869942B
A herbal medicine duck soup adds the meat juice as the duck bone and all kinds of the material of herbal medicines, and duck meat, so as to increase intake of health food with good ingredient. The duck bone 100g separating the flesh, epimedii herba 5-20g, lycii fructus 5-20g, angelicae gigantis radi...
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| creator | JEONG, SOO BOK BAE, SEOK MAN |
| description | A herbal medicine duck soup adds the meat juice as the duck bone and all kinds of the material of herbal medicines, and duck meat, so as to increase intake of health food with good ingredient. The duck bone 100g separating the flesh, epimedii herba 5-20g, lycii fructus 5-20g, angelicae gigantis radix 5-20g, cnidii rhizoma 5-20g, bark of ulmus davidiana var 5-20g, acanthopanacis cortex 5-20g, glycyrrhizae radix 2-20g, ginger 5-20g, and water 13 liter - 15 liter are mixed and boiled. It heats until mixture dozes to 30%-50%. The mixture is filtered and the duck bone meat juice is made. The duck meat 15-30 gram is put and it heats in the meat juice 100 gram. The welsh onion 0.2 -0.3 gram is put and 15 -30 minute is heated in the meat juice. |
| format | Patent |
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The duck bone 100g separating the flesh, epimedii herba 5-20g, lycii fructus 5-20g, angelicae gigantis radix 5-20g, cnidii rhizoma 5-20g, bark of ulmus davidiana var 5-20g, acanthopanacis cortex 5-20g, glycyrrhizae radix 2-20g, ginger 5-20g, and water 13 liter - 15 liter are mixed and boiled. It heats until mixture dozes to 30%-50%. The mixture is filtered and the duck bone meat juice is made. The duck meat 15-30 gram is put and it heats in the meat juice 100 gram. The welsh onion 0.2 -0.3 gram is put and 15 -30 minute is heated in the meat juice.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081124&DB=EPODOC&CC=KR&NR=100869942B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081124&DB=EPODOC&CC=KR&NR=100869942B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JEONG, SOO BOK</creatorcontrib><creatorcontrib>BAE, SEOK MAN</creatorcontrib><title>KR100869942B</title><description>A herbal medicine duck soup adds the meat juice as the duck bone and all kinds of the material of herbal medicines, and duck meat, so as to increase intake of health food with good ingredient. 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The welsh onion 0.2 -0.3 gram is put and 15 -30 minute is heated in the meat juice.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2008</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZODxDjI0MLAws7Q0MXLiYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXxyFqcDI2JUwUAvtAcuw</recordid><startdate>20081124</startdate><enddate>20081124</enddate><creator>JEONG, SOO BOK</creator><creator>BAE, SEOK MAN</creator><scope>EVB</scope></search><sort><creationdate>20081124</creationdate><title>KR100869942B</title><author>JEONG, SOO BOK ; BAE, SEOK MAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR100869942BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2008</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JEONG, SOO BOK</creatorcontrib><creatorcontrib>BAE, SEOK MAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JEONG, SOO BOK</au><au>BAE, SEOK MAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>KR100869942B</title><date>2008-11-24</date><risdate>2008</risdate><abstract>A herbal medicine duck soup adds the meat juice as the duck bone and all kinds of the material of herbal medicines, and duck meat, so as to increase intake of health food with good ingredient. The duck bone 100g separating the flesh, epimedii herba 5-20g, lycii fructus 5-20g, angelicae gigantis radix 5-20g, cnidii rhizoma 5-20g, bark of ulmus davidiana var 5-20g, acanthopanacis cortex 5-20g, glycyrrhizae radix 2-20g, ginger 5-20g, and water 13 liter - 15 liter are mixed and boiled. It heats until mixture dozes to 30%-50%. The mixture is filtered and the duck bone meat juice is made. The duck meat 15-30 gram is put and it heats in the meat juice 100 gram. The welsh onion 0.2 -0.3 gram is put and 15 -30 minute is heated in the meat juice.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | KR100869942B |
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