http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101128646-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 |
| filingDate | 2009-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101128646-B1 |
| titleOfInvention | Manufacturing method of Fukryeongju |
| abstract | The present invention comprises the step of preparing a first aging liquid to remove the bokyeong and jujube in dilute distilled liquor after aging; Dipping the pine needles and red pine roots in dilute shochu and aging, removing the pine needles and red pine roots, and filtering the balance to remove the second ripening liquid; The present invention relates to a manufacturing method of the Fukryeongju comprising the step of blending the obtained first and second aging solution together with the ripening, the present Bokyeongju is soft and has the advantage of good flavor and fragrance can be commercialized.n n n Bokryeongju, Red Pine Root, Pine Needle, Root, Diluted Soju |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102343589-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210088912-A |
| priorityDate | 2009-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.