http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100848180-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2007-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100848180-B1 |
| titleOfInvention | Manufacturing method of kimchi seasoning to suppress sour taste |
| abstract | The present invention relates to a method of producing kimchi seasoning to suppress the sour taste, and more particularly by minimizing the acidification of kimchi by suppressing the production of acetic acid bacteria that adds a sour taste by the addition of pine needles extract when seasoning of kimchi. The present invention relates to a method for producing kimchi seasoning, which suppresses sourness and improves shelf life, while neutralizing the fragrance of pine needles by adding extracts of Angelica sinensis, Cheonggung, and licorice, while maintaining the unique taste of kimchi. .n n n The present invention dried water anchovy 2 ~ 3wt%, kelp 1 ~ 2wt%, pine needle branch 2 ~ 4wt%, Angelica 0.2 ~ 0.4wt%, Cheongung 0.2 ~ 0.4wt%, licorice 0.1 ~ 0.2wt% by adding the first bath and the first bath to heat 60 minutes at 100 ~ 130 ℃, and after the first bath process, 32 ~ 36wt% added After the second bath and heating for 60 minutes at 100 ~ 130 ℃ again, the liquid extraction step of extracting only the liquid by removing the solids after the second bath process, and after the liquid extraction process, pepper powder 6 ~ 7.5wt %, And 15 ~ 19 wt% of anchovy broth and 4 ~ 8wt% of shrimp salted broth, followed by a third bath for heating at 100-130 ° C. for 20 minutes, and cooling after cooling to room temperature after the third bath. Process, and after the cooling process, 6 ~ 7.5wt% of red pepper powder, 6 ~ 8wt% of ginger, 12 ~ 15wt% of garlic is added to the subsidiary material addition process evenly mixed And that is characterized.n n n n Kimchi, Seasoning, Sour taste, Expiry date, Pine needle branch, Angelica, Cheongung, Licorice |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101086848-B1 |
| priorityDate | 2007-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.