http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101136571-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-66 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-02 |
| filingDate | 2010-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101136571-B1 |
| titleOfInvention | Method of Preparation for Placenta Fermentation |
| abstract | The present invention relates to a method for preparing horse placenta fermentation products, and more specifically, by adding water to the horse placenta and adding the selected fermentation strain to the first fermentation, and then adding enzyme to the primary fermentation product at 55-65 ° C. Second fermentation for 6-12 hours and then fermented the fermentation at 4-18 ° C for 1-5 days and the maturation mixture is filtered to remove the residue to obtain a placental fermentation, the taste is more gently purified and placenta The present invention relates to a method for producing a placenta fermentation product that can maintain a long-term taste with reduced unique odor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210085952-A |
| priorityDate | 2010-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 299.