http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101029133-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2010-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101029133-B1 |
| titleOfInvention | Manufacturing method of garlic supplement health supplement containing red ginseng and egg yolk |
| abstract | The present invention is steamed and dried in a vacuum after heating steamed garlic, crushed and then rapidly cooled red ginseng extract and egg yolk and red ginseng and egg yolk characterized in that the manufacturing process as a health supplement food Regarding the manufacturing method of garlic ring health supplement containing Garlic washing process; A crushing process of cutting the washed garlic into coarse grains using a mixing means; A steaming step of steaming at 110 to 120 ° C. for 5 to 10 minutes to inactivate the enzyme of the cut garlic; A vacuum drying step of providing a heat of steam at 110 to 120 ° C. for 30 minutes and at the same time providing a vacuum pressure to dry the vacuum; A cooling step of forcibly rapidly cooling garlic dried by heating to 110 to 120 degrees Celsius to 15 to 20 degrees Celsius; A grinding step of grinding the cooled garlic finely into 150-200 mesh using a mixing means; A mixing process of adding 10-20% by weight of red ginseng solution and 20-30% by weight of egg yolk to 55-65% by weight of crushed garlic; A aging step of aging the mixed material for 8-10 hours; It is characterized by consisting of the molding and the switching step of molding the dough passed through the aging process to pass through the extrusion hole of a constant diameter in the hydraulic extrusion molding machine, and to switch to a ring form of a diameter of 5-6 mm in the switch. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101364424-B1 |
| priorityDate | 2010-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.