http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100451656-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2000-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100451656-B1 |
| titleOfInvention | Manufacturing method of bean with vinegar |
| abstract | The present invention relates to a method for producing vinegar soybeans, particularly the soybeans that are beneficial to the human body to remove the sour taste of vinegar soybean is a good protein source that is easy to edible soybeans and fatigue recovery, improved blood efficiency It relates to a manufacturing method of vinegar beans to alleviate the sour taste of vinegar in the vinegar beans can be seen at the same time and improve the palatability.n n n The purpose of the present invention is to provide a method for preparing vinegar beans to reduce the content of vinegar by adding a specially prepared syrup to vinegar beans to reduce the sour taste and improve the palatability of the vinegar beans.n n n The present invention for achieving the above object, in a method for producing vinegar beans by storing the beans in a mixture of vinegar and purified water for a predetermined number of days, 600ml of water, 200ml of vinegar, 20g of salt, 170g of sugar , 5 g citric acid, 300 g of the flavoring agent is added to the syrup prepared by mixing the vacuum sterilization, characterized in that it comprises a step of using a hot pepper, bell pepper, sweet pepper if the spicy taste and In the case of sweetening, it is possible to substitute the step of using fruits and the step of using cucumbers for freshness. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101223256-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100671324-B1 |
| priorityDate | 2000-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.