http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100742353-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_58c6dce73bed252575e97c173d5d3b15 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B42P2241-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B42P2201-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B42F9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2006-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_580707f699f26abc63c194d1a52de452 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77fd5cd3097b79eab5cc523084347791 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e58955b25224af55568ae9fb23f7b38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a369f75bf43f655c4ca1e5b9b58b1103 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_330b457f2cad35c1dce19ce3cfdc67ee |
| publicationDate | 2007-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100742353-B1 |
| titleOfInvention | Method of manufacturing juju containing juniper |
| abstract | The present invention relates to a method for producing a jug containing marijuana, after removing the skin after washing the hemp, 10-30% by weight of water is added to the weight of the hemp is removed, and pulverized for 5-10 minutes using a grinder Then pulverizing the ground juice with a sieve of about 100 mesh or more to prepare the juice; The salt mixture containing the juice was prepared by adding 5-15% by weight of the prepared juice, 20-25% by weight of salt and 60-75% by weight of water, and 15-30% by weight of the washed meju was added to the salt mixture. Carrying out the first aging process to put into sterile intestinal poisoning and natural ripening for 60-80 days; When the primary aging is completed, separating the added meju and salt mixture solution by filtration using a gauze or mesh of about 100 mesh to separate the liquid and solid phase; And the separated solid phase is transferred to a flame sterilized new poison, followed by secondary natural aging for 60-90 days to prepare doenjang, and the separated liquid phase is transferred to a flame sterilized new poison, followed by secondary natural aging for 30-40 days to remove suspended matter. It is then put into a closed tank and heated to quench 20-30 minutes at a temperature of 80-95 ℃ to produce a soy sauce manufacturing step. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200025411-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101733139-B1 |
| priorityDate | 2006-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.