http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100568090-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-46 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2003-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100568090-B1 |
| titleOfInvention | Eoseongcho fermented beverage composition |
| abstract | The present invention relates to a fish fermented health beverage and fermented raw fish and the method of manufacturing the same, specifically (a) extracting raw fish raw material and juice; (b) 1 to 2 l of the juice solution, oligosaccharides were mixed at a ratio of 0.25 to 1 l, and sugar or honey was further mixed at a ratio of 60 to 80 g to prepare a mixture. Mixing at a rate of 25 g to form a fermentation mixture; And (c) fermenting the fermentation mixture at about 30 to 35 ° C. for about 10 to 20 days and then aging at about 18 to 21 ° C. for 1 to 2 weeks.n n n n Eoseongcho, Fermentation, Eoseongcho Fresh Juice Fermentation, Healthy Drink |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101404309-B1 |
| priorityDate | 2003-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.