http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101128077-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_241c5ce9200f915b781c52b90b56df2f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2010-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e090541bac265a52a486c7bd7d0b5745 |
| publicationDate | 2012-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101128077-B1 |
| titleOfInvention | Manufacturing method of enzyme low salt pickles |
| abstract | The present invention relates to a method for producing enzyme medicinal herb pickles, and more specifically, by using herbal enzyme solution, herbal enzyme soy sauce, herbal soy eel paste, herbal enzyme kochujang, medicinal enzyme soybean paste, etc. It relates to a method for producing enzyme herbal low salt pickles, and the like. Enzyme medicinal pickles according to the present invention because the herbal enzyme solution obtained from the medicinal herbs in the manufacturing process, medicinal enzyme soy sauce, medicinal soy sauce pickles, medicinal enzymes red pepper paste, medicinal enzyme soybean paste, etc., salty taste compared to conventional pepper paste It is not strong, so it has excellent sensory properties, and the chlorophyll component of the plant, which is the main ingredient of pickles, remains almost intact, which has excellent nutritional and visual characteristics. In particular, the enzyme herbal pickles according to the present invention can be used as a side dish for diabetics, hypertension patients, etc., which require low salt intake. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160025791-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180137324-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106946895-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101506454-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107098911-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101949991-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101734092-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101392530-B1 |
| priorityDate | 2010-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.