http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100784615-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64c42c08e41bafc08d118f7c45bb1695 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_987396f6f61bd3cc640054e1600070e9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2006-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca73c9f382a51808fdebaad03010fcd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d4d89ae00a93fbbe4479826f8371a45 |
| publicationDate | 2007-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100784615-B1 |
| titleOfInvention | Processing method of reference machine using fish paste |
| abstract | The present invention relates to a processing method of a reference group using the eoseongcho, washing the collected eochocho to dry for 24 hours, and then extracting the eochochocho juice by juice with a green juice; Mixing fermented soju and oligosaccharides with an alcoholic degree of 35 degrees to the prepared saengchocho solution and fermenting and aging them in a jar for 3 months; Adding water and salt to the above-mentioned eosungcho aging mixture to stir and dilute; Injecting a reference group into the dilute mixed solution of the fish paste for 5 hours to immerse the reference group; Removing the immersed reference group and washing it in clean water three times or more, and then freezing it for 1 hour in the freezer at -18 ° C .; Spray-coating a liquid lemon scent made of the lemon balm herb on the body of the frozen epidermis; Vacuum coating the coated reference group to protect the coating film; wherein the ergot vinegar matured solution is 40 wt% of edible vinegar solution, 10 wt% of oligosaccharide, 50 weight of fruit liquor shochu at 35 degrees It is characterized in that the ratio in the step of diluting and stirring water and salt in the above-mentioned eochocho aging mixed solution, characterized in that 20% by weight, 75% by weight of water, 5% by weight of salt. |
| priorityDate | 2006-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.