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公开(公告)号：KR1019930010184B1
公开(公告)日：1993-10-15
申请号：KR1019900021443
申请日：1990-12-22
Applicant: 김남규
Inventor： 김남규
IPC: A63H15/00
Abstract: The ball is divided into an upper half and a lower half to be joined matchingly with each other by means of fitting and hooking. The rim of one half of the ball is recessed on the outer edge to have projections of a shape at regular intervals around the edge, while the rim of the other half is recessed on the inner edge to have key holes at the same intervals as the former. When fitted, the projections fit in the key holes to join each other matchingly. The lower half of the ball houses a mechanism for rolling the ball back and forth or right and left under a remote control.
Abstract translation: 球分为上半部和下半部，通过装配和钩挂相互匹配。 球的一半的边缘凹陷在外边缘上以具有围绕边缘的规则间隔的形状的突起，而另一半的边缘凹陷在内边缘上以具有与所述边缘相同的间隔的键孔 前任的。 当安装时，突起配合在钥匙孔中以配合。 球的下半部分包含一个在远程控制下来回滚动或向右或向左滚动球的机构。
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Patent Agency Ranking
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公开(公告)号：KR101832435B1
公开(公告)日：2018-02-28
申请号：KR1020170125926
申请日：2017-09-28
Abstract: 본발명은오징어먹물이포함된육수에골고루간이베도록저온조리법으로삶아낸족발을발골한 후오징어먹물이들어간튀김옷을입혀서튀겨주도록하는오징어먹물튀김족발및 그제조방법에관한것이다. 본발명은족발을세척하여소금물에 12시간침지시켜건져낸다음각종양념과함께오징어먹물이투입된육수에투입하여 40분을삶아낸후 65C에서 8시간정도뜸을들인후 건져내어사용하고, 삶아낸족발은뼈를제거한후 고기부위만오징어먹물을투입한튀김옷에입혀서튀겨주되튀김옷을입은족발의고기부위는 3-5분간튀겨서완성하게된다.
Abstract translation: 本发明涉及猪肉脚后乌贼墨炸猪肉脚和制造方法，以便均匀地简单配方斩波含有乌贼墨乌贼墨肉汤溅到iphyeoseo得到面糊balgol在低温下润沸腾。 本发明猪肉英尺润使用空气通过洗涤救出后它们是在naenhu至少8小时通过将喷射的乌贼墨液与下列各种香料浸渍在盐水中65℃12小时geonjyeonaen煮沸40分钟蒸汽猪肉脚，沸点是 只有iphyeoseo面糊乌贼墨除去骨部分judoe炸肉后，放入面糊身着完成炒3-5分钟的猪肉脚肉部分。
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公开(公告)号：KR101651997B1
公开(公告)日：2016-08-29
申请号：KR1020140105149
申请日：2014-08-13
Applicant: 김남규
Inventor： 김남규
IPC: E01C23/12
Abstract: 본발명은도로포장의그라인딩작업을위한그라인딩헤드(10)에사용되는블레이드(100)에관한것으로서, 원판형으로형성된본체(101); 상기본체(101)의가장자리를둘러외측으로돌출형성된다수의칼날부;를포함하고, 상기다수의칼날부는, 좌측을향해기울어진복수의좌향칼날부(110); 우측을향해기울어진복수의우향칼날부(120);를포함하며, 상기복수의좌향칼날부(110) 및복수의우향칼날부(120)는각각번갈아배치된것을특징으로하는블레이드(100)를제시함으로써, 포장체전체적으로일정깊이만큼매끄럽게절삭된구조를얻기용이하고, 그라인딩장치가저중량, 소규모인경우에도충격이작으며장치의들뜸현상이발생하지않아안정적인작업이가능하게한다.
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