http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100753776-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9b238465447a267f90ffb29fde4999d9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2006-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ee4ac99d2f0892d9cee453b49744a4b |
| publicationDate | 2007-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100753776-B1 |
| titleOfInvention | Fermented food prepared by adding antler extract and its manufacturing method |
| abstract | The present invention relates to a fermented food prepared by adding an antler extract and a method for manufacturing the same, the first step of freezing and storing the antler in a freezer at a temperature of minus 25 degrees Celsius to minus 50 degrees Celsius after cutting the antler, frozen storage Cut the antler into thicknesses of 0.5mm to 3mm, mix the antler and water in a weight ratio of 1: 10 to 100 times and put it in a mixer or pressure cooker and decoct it for 20 to 48 hours at a temperature of 100 degrees to 130 degrees Celsius. Fermented food as the third step of extracting antler extract using extruder, the fourth step of boiling extracted antler extract, and the fifth step of soaking soy sauce, soybean paste, cheonggukjang or red pepper paste using chilled water of boiled antler extract. It is characterized in that the manufacturing. The fermented foods prepared in this way can reduce the destruction of nutrients in the process of decoction of antler, effectively extract the antler component, and mix the components of the antler from the fermentation stage to reduce odor and fishy taste as well as fermentation. There is an advantage that can more effectively exhibit the taste and aroma of food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101172489-B1 |
| priorityDate | 2006-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.