http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101238253-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1578 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2010-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101238253-B1 |
| titleOfInvention | Manufacturing Method of White Kimchi Using Deep Sea Water |
| abstract | The present invention removes the unpleasant and bitter magnesium (Mg) in the deep sea water and adds calcium (Ca) to pretreat the deep sea water, and then to improve the peculiar texture of cabbage in the pre-treated deep sea water Pectinase and cellulase Inhibitors of plant extracts and kimchi are added to amino acids and sugar alcohols to delay the rancidity of kimchi. Put the cut cabbage into a pickling tank and sprinkle with salt to breathe, heat 10% brine to 20 ℃ and pickle the cabbage for 10 hours first, then wash it several times in the tank to lower the salinity and remove water. do. Put the first pickled cabbage into the deep sea water tank to maintain the reduced pressure to adjust the salinity in the cabbage and to make the second ingredient so that the trace ingredients are evenly contained in the pickled cabbage. When the second pickled cabbage is removed and sugar alcohol is added to the white kimchi seasoning, and then mixed with seasoning and pickled cabbage to produce white kimchi, the original color of the Gibbchi is preserved, sourness is delayed, and the chewy and crispy taste of Chinese cabbage is delayed. It can provide delicious white kimchi. It also reduces pickling time and salt consumption. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230093214-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220076954-A |
| priorityDate | 2010-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 153.