公开(公告)号：KR1020080089784A

公开(公告)日：2008-10-08

申请号：KR1020070032366

申请日：2007-04-02

Applicant: 임정애

Inventor： 임정애

IPC: A63H33/04 ,  A63H5/00 ,  A63H33/00 ,  G09B19/00

CPC classification number: A63H33/04 ,  A63H5/00 ,  A63H33/006 ,  G09B19/00

Abstract: A color polyhedric tactile block which serves as a rattle is provided to enable a child to obtain learning effects in various areas by using one block and to stimulate various senses at the same time. A body(10) is formed with a polyhedron. A noise tool made of beads is inserted into the body. A placement portion(11) in the shape of a recess and a fitting portion(12) in the shape of a hole are formed on each divided surface of the body. A separate color surface body(20,20') is respectively inserted into the placement portion of each divided surface. A recess portion(22) having a protruded character portion(21) that is formed in the shape of braille is formed on the center of the surface of the color surface body. A protrusion portion(23) is formed on the other side of the color surface body.

Abstract translation: 提供用作拨浪鼓的彩色多面触觉块，以使孩子能够通过使用一个块来获得各个领域的学习效果并同时刺激各种感觉。 主体（10）形成有多面体。 将由珠子制成的噪音工具插入身体。 在本体的各分割面上形成有凹部形状的配置部（11）和孔状的嵌合部（12）。 分别将分开的彩色表面体（20,20'）插入每个划分的表面的放置部分中。 在彩色表面体的表面的中心形成具有形成为盲文形状的突出字符部分（21）的凹部（22）。 突出部（23）形成在彩色表面体的另一侧。

公开(公告)号：KR100372594B1

公开(公告)日：2003-02-17

申请号：KR1020000039790

申请日：2000-07-12

Applicant: 임정애

Inventor： 임정애

IPC: A23L1/312

Abstract: PURPOSE: A method for cooking boiled pig's feet is provided by adding natural drugs such as Angelicae gigantis radix, Glycyrrhizae radix and dried flower stems of Eugenia caryophyllata and Japanese apricot syrup to conventional spices. Whereby, the product has improved taste and meat quality. CONSTITUTION: Various spices, Japanese apricot syrup, Angelicae gigantis radix, Glycyrrhizae radix and dried flower stems of Eugenia caryophyllata and Ganoderma lucidum are heated with water, mixed with pig's feet and heated at 80 to 90deg.C for 120 to 150 min. The Japanese apricot syrup is prepared by mixing 70 to 80% by weight of Japanese apricot and 20 to 30% by weight of sugar and aging for about 50 to 70 days.

Abstract translation: 目的：通过将常规香料中加入天然药物如天竺葵，甘草和干花茎番樱桃和日本杏子糖浆，提供煮沸猪脚的方法。 由此，该产品具有改善的味道和肉质。 组成：将各种香料，日本杏子糖浆，白芷，甘草和干番荔枝和灵芝干花用水加热，与猪脚混合并在80至90℃加热120至150分钟。 日本杏子糖浆通过混合70-80重量％日本杏和20-30重量％糖并老化约50-70天来制备。