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    MOBILE TERMINAL AND CONTROLLING METHOD THEREOF
    8.
    发明申请
    MOBILE TERMINAL AND CONTROLLING METHOD THEREOF 有权
    移动终端及其控制方法

    公开(公告)号：US20100136908A1

    公开(公告)日：2010-06-03

    申请号：US12474189

    申请日：2009-05-28

    申请人： Irene H. Hwang ,  Sang In Seok ,  Won Gab Jeon ,  Ji Yeon Lee

    发明人： Irene H. Hwang ,  Sang In Seok ,  Won Gab Jeon ,  Ji Yeon Lee

    IPC分类号： H04B7/00 ,  G01S1/00

    CPC分类号： H04W4/02 ,  H04L67/18 ,  H04M1/7253 ,  H04M1/72572 ,  H04M2250/10 ,  H04W4/50 ,  H04W8/18 ,  H04W48/18

    摘要： A mobile terminal and controlling method thereof includes determining priority between at least two tag types used for short-range communication according to a current location, and establishing the short-range communication using the tag type having the highest priority among of the tag types. When the location of the terminal or the service provider is changed due to roaming, an appropriate tag for short-range communication is automatically or manually determined allowing the convenient use of a payment service.

    摘要翻译： 移动终端及其控制方法包括根据当前位置确定用于短距离通信的至少两个标签类型之间的优先级，以及使用标签类型中具有最高优先级的标签类型建立短距离通信。 当终端或服务提供商的位置由于漫游而改变时，用于短距离通信的适当标签被自动或手动确定，从而方便使用支付服务。

    Hinge assembly and mobile device having the same
    9.
    发明授权
    Hinge assembly and mobile device having the same 有权
    铰链组件和具有相同功能的移动设备

    公开(公告)号：US07725988B2

    公开(公告)日：2010-06-01

    申请号：US11705780

    申请日：2007-02-14

    申请人： Yun Tae Kim ,  Kwang Soo Kim ,  Seung Don Lee ,  Hyun Suk Yang ,  Ji Yeon Lee ,  Jeong Rok Lee

    发明人： Yun Tae Kim ,  Kwang Soo Kim ,  Seung Don Lee ,  Hyun Suk Yang ,  Ji Yeon Lee ,  Jeong Rok Lee

    IPC分类号： E05D15/06

    CPC分类号： G06F1/1624 ,  E05D15/582 ,  E05Y2900/606 ,  G06F1/1616 ,  G06F1/1681 ,  G06F1/1683 ,  Y10T16/5323 ,  Y10T16/544 ,  Y10T16/5443 ,  Y10T16/5444 ,  Y10T16/5448 ,  Y10T16/545 ,  Y10T16/5457

    摘要： Disclosed are a hinge assembly and a mobile device having the hinge assembly. In the mobile device, a rotation portion 14 slides and rotates on a base portion 10, so as to be inclined to the base portion 10. For this reason, the rotation portion 14 is connected to the base portion by means of the hinge assembly 20 so as to slide and rotate on the base portion 10. The rotation portion 14 slides on the base portion by a predetermined distance, and then rotates to be inclined at a desired angle with respect to the base portion 10. The rotation portion 14 easily rotates with respect to the base portion of the mobile device, so that the status of the mobile device can be easily converted. Further, when the status of the mobile device is converted, the front, rear, left and right of a display screen is not changed. As a result, the mobile device should not have a structure of changing a display direction of the display screen. Further, there is an advantage in that an electric connection between the base portion and the rotation portion by means of a connection link mechanism can be stably achieved.

    摘要翻译： 公开了具有铰链组件的铰链组件和移动装置。 在移动装置中，旋转部14在基部10上滑动旋转，从而与基部10倾斜。因此，旋转部14通过铰链组件20与基部连接 以便在基部10上滑动旋转。旋转部分14在基部上滑动预定距离，然后旋转以相对于基部10倾斜所需的角度。旋转部分14容易旋转 相对于移动设备的基础部分，使得可以容易地转换移动设备的状态。 此外，当移动设备的状态被转换时，显示屏幕的前，后，左，右不改变。 结果，移动设备不应该具有改变显示屏的显示方向的结构。 另外，通过连接机构，能够稳定地实现基部与旋转部之间的电连接。

    Method of preparing seasoned raw pollock and seasoned raw pollock prepared by using the same
    10.
    发明授权
    Method of preparing seasoned raw pollock and seasoned raw pollock prepared by using the same 有权

    公开(公告)号：US11102999B2

    公开(公告)日：2021-08-31

    申请号：US15758983

    申请日：2017-04-06

    申请人： Ji Yeon Lee

    发明人： Ji Yeon Lee

    IPC分类号： A23L17/00 ,  A23L27/40 ,  A23L27/10 ,  A23L29/30 ,  A23L27/12 ,  A23B4/023 ,  A23B4/12

    摘要： A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.