http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100702246-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2005-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2007-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100702246-B1 |
| titleOfInvention | Ginseng Extract Process |
| abstract | The present invention relates to a method for preparing ginseng. More specifically, in order to prevent microbial contamination of fishtail and to remove fishy smell, the first step is to dry the salted salt solution in purified water with ginseng extract extracted with ethanol and the antibacterial agent mixed with organic acid to prevent the salted fish. In order to prevent proper retention of fatty acid and fatty acid plaque, the method of producing ginseng bran is characterized by immersing firstly dried gallas in a solution of sugar alcohol with saline and a moisturizing agent.n n n The ginseng extract of the present invention has no germ-free contamination during storage distribution, no rancidity, fishy smell and odor, and even after long-term storage, the water content is constant and soft, so it is excellent in eating feeling, commerciality and palatability.n n n In particular, the present invention, even after preserving after salting with a low salt salt solution, can maintain a good water activity, so that the recovery of protein during cooking can provide a delicious cutlass. |
| priorityDate | 2005-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 129.