http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100908140-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2007-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100908140-B1 |
| titleOfInvention | Method of manufacturing white dandelion kimchi using mustard |
| abstract | The present invention comprises the steps of immersing the groomed white dandelion and freshly soaked in brine of 10% salinity for 5-6 hours; Washing the pickled white dandelion and freshly in water again to drain the water; Seaweed seasoning mixed at 36.5 ~ 40.3% by weight, 14.1 ~ 14.7% by weight, laver 14.8 ~ 15.7% by weight, 톳 10.9 ~ 11.7% by weight, Kasari 11.9 ~ 12.7% by weight, agar 8 ~ 8.8% by weight Steps; Sesame seeds 18-20%, brown rice 4.5-5%, anchovy fish sauce 23.5-25%, shrimp sake 20-24.5%, garlic 3.3-4%, leek 0.7-1%, ginger 1.5-2% Preparing a mixed seasoning consisting of 2.5 to 3% by weight of sugar, 3.5 to 4% by weight of red pepper powder, and 17.5 to 20% by weight of salt; Mixing the white dandelion and gad at a 70:30 ratio; Adding algae seasoning and mixed seasoning to 15 to 25 parts by weight with respect to 100 parts by weight of the mixed white dandelion and chopped, mixing the algae seasoning and mixed seasoning at a ratio of 20:80; Storing the mixed white dandelion kimchi in a container, and storing 300 to 700 g of pine needles at a predetermined height interval with respect to 10 kg of white dandelion kimchi; It consists of the step of aging the stored white dandelion kimchi at a temperature of 5 ~ 15 ℃ for more than 6 days, by producing a unique flavor and smelly freshly mixed with the fresh dandelion containing the medicinal ingredients to make kimchi pharmacological effect It maximizes the functionality and marketability, as well as the unique fragrance of pine needles stored on white dandelion kimchi, and promotes the cultivation of extinct white dandelion to preserve individual population and improve farmers' income. It relates to a white dandelion kimchi production method using. |
| priorityDate | 2007-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.