http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101153437-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2009-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101153437-B1 |
| titleOfInvention | Preparation of Gat Kimchi Using Hamcho and Gat Kimchi Using It |
| abstract | The present invention relates to a method of manufacturing gad kimchi using hamcho, and to the freshly kimchi using the same, and more particularly, a method of preparing gad kimchi with improved palatability while adding a seaweed which is a nutrient useful to the human body without using a synthetic seasoning and It relates to gad kimchi using this.n n n The manufacturing method of the gat kimchi containing the seaweed of the present invention is the salting step of salting the prepared freshly prepared, the washing step of washing the salted fresh in the salting step, the seasoning preparation step of preparing the seasoning containing the seaweed, And seasoning prepared by mixing the seasoning prepared in the seasoning step with the freshly washed in the washing step.n n n According to the present invention can contain the active ingredient of the seaweed very beneficial to the human body to improve the health of modern people, fermented and ripened for a certain period of time in the optimum conditions of fresh kimchi, while maintaining the unique flavor and taste of fresh, while the pungent spicy taste of fresh By removing the freshness of the kimchi can greatly improve.n n n Gad, Gad Kimchi, Hamcho, Fermented, Turmeric |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101661227-B1 |
| priorityDate | 2009-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.