http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100420295-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2002-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100420295-B1 |
| titleOfInvention | Method for manufacturing hot pepper paste using plum and the hot pepper paste manufactured thereby |
| abstract | The present invention relates to red pepper paste using a plum and a method of manufacturing the same, and more specifically, to process to improve the taste and flavor of kochujang by mixing pickled plum, plum red pickled plum, salted red pine leaf, plum extract, etc. It relates to a plum kochujang production method and plum kochujang prepared thereby.n n n To this end, the present invention is 5 ~ 20wt% of pickled plum plum meat puree in 60 ~ 91.5wt kochujang prepared by saponification of starch raw material; 2-10 wt% of red pickled plum pulp puree with seeds removed; It is characterized in that it is aged by mixing 0.5-5 wt% of finely ground salt leaf and 1-5 wt% of plum extract. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101382075-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040009532-A |
| priorityDate | 2002-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.