http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100228880-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c2607f249793c3858f25208752d74531 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 1996-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1999-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_650ae94ab62e1d23e14da64315c9ce5f |
| publicationDate | 1999-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100228880-B1 |
| titleOfInvention | Method of making natural seasoning Kimchi seasoning |
| abstract | The present invention provides a mixture of rice or wheat and wheat and wheat flour, liquid enzyme for food addition, dried anchovy, smoked tuna, dried tuna and dried seasonings of garlic and ginger in a suitable ratio. Into a saccharification pot, add a mixture of saccharified milk, crushed shrimp milk powder, anchovy milk stock, canary milk milk stock, yellow tooth milk, or catched milk to a certain weight by heating slowly with stirring and heating at an appropriate temperature for about 1 hour. After heating to room temperature and then to room temperature Phosphorus vinegar and 95 It is a method of manufacturing natural seasoning kimchi seasoning, which is characterized by mixing spirits.It is difficult to conventionally adjust the mixing ratio when dipping water kimchi or white kimchi by using grain porridge when making kimchi or grinding seasoning such as garlic and ginger when making kimchi. Also, when making cabbage kimchi, mustard kimchi, diced radish, seasoned rice gruel or rice, garlic, ginger, etc. In order to solve the problem of wasteful time and waste of making mixed seasonings, it is simpler than the conventional manufacturing method and saves kimchi dripping time, and the younger generation of housewives these days do not know the mixing ratio during the seasoning. Therefore, he solved the problem that he could not make the taste of Kimchi and he had experience in making Kimchi The present invention relates to a method of preparing natural seasoning kimchi seasoning, which has the advantage that any person without it can easily taste kimchi to suit the taste of organs. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100971010-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101937621-B1 |
| priorityDate | 1996-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.