http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101108658-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2009-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101108658-B1 |
| titleOfInvention | Manufacturing method of low-salt doenjang using firefly and miso |
| abstract | The present invention relates to a method for producing low salted miso using firewood, and more specifically, to a method for producing low salted miso containing active ingredients of firewood, and a miso using the same.n n n In the method of producing doenjang of the present invention, the soaked soybeans are selected by soaking the soybean paste extract, and the boiling step is boiled, the forming step of pulverizing the boiled beans into meju, and the fermentation step of fermenting meju until mucus is formed in the fermentation chamber. And, immersed in brine after washing the fermented meju immersed in brine for 40 to 60 days, and aging step to scoop out the meju from brine and then mix the powder of the wormwood and then aged.n n n Miso, meju, low salt, firefly, salt |
| priorityDate | 2009-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.