http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101129191-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B08B9-0321 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/E03D11-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2010-01-22-04:00^^<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-101129191-B1 |
| titleOfInvention | Method of manufacturing kimchi reliefs and kimchi reliefs prepared by the method |
| abstract | The present invention Kimchi Bukgak manufacturing method and produced by In the manufacturing process of the kimchi relief, the kimchi cabbage in the pre-treatment step of the Chinese cabbage kimchi is divided into a single sheet having a plurality of vents on the bottom, set on a drying table having a constant height at the bottom, the drying table with the cabbage kimchi is set Are stacked to be in close contact with each other at regular intervals, and the upper and lower parts of the stacked drying stand are lids having no ventilation holes, and the air content is limited at 40 to 60 ° C. so that the water content is 20 to 30%. Dried kimchi is prepared by hot air drying for 6-12 hours; Glutinous rice paste containing cheese is applied to the dried kimchi prepared above; The dried kimchi coated with glutinous rice paste containing the cheese is set again on a mesh drying rack, followed by hot air drying at 40 to 60 ° C. for 4 to 8 hours to obtain a water content of 5 to 15%, followed by a step of frying in oil. It is characterized by including. Kimchi embossment according to the present invention is similar to the water content of the stem portion and leaf portion of the Chinese cabbage kimchi to maintain the shape of the cabbage kimchi, has the same texture, and also the kimchi embossment of the present invention is the glutinous rice applied to the surface of the cabbage kimchi Since the paste contains cheese, the viscosity of glutinous rice paste is increased, so that the glutinous rice paste is evenly applied on the surface of dried cabbage kimchi. Has the effect of having. |
| priorityDate | 2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.