http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100422847-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/A23B7-10 |
| filingDate | 2000-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100422847-B1 |
| titleOfInvention | a manufacturing process of Kimch sauce |
| abstract | The present invention can provide a superior taste as compared to conventional water kimchi or white kimchi, as well as functionality such as relieving hangovers, recovering from fatigue, promoting digestion, etc., thereby increasing consumer awareness of traditional foods and further improving the consumption of white kimchi. The present invention relates to a method of manufacturing bag kimchi sauce to provide high quality bag kimchi that can play an important role in external product competitiveness and public health.n n n That is, in the production of white kimchi and water kimchi sauce, the addition amount of the source material is kelp (200g), shiitake mushroom (200g), anchovy (1kg), onion (5 pieces), leek (5 roots), radish (2 pieces) Raw shrimp (1 kg), garlic (1 kg) and water (10 L); Each source material is mixed and made by ironing for 6-7 hours on medium fire. |
| priorityDate | 2000-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.