http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101275706-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 2011-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101275706-B1 |
| titleOfInvention | How to prepare high functional onion juice |
| abstract | The present invention relates to a high functional onion juice production method. More specifically, the present invention (A) step of washing the onion and garlic, after removing the water of the onion and garlic washed by the step (A), and then cutting and crushing the onion and garlic is removed In step (B), the onion and garlic crushed by the step (B) is put into a aging container, and then a predetermined amount of sugar is added, and the mixed crushed onion, garlic, and sugar to be mixed well ( Step C), when it is determined that the completion of the aging step by the step (D) and the step (D) of 20 to 30 days at room temperature to close the container cover that is covered by fitting to the top of the aging vessel body, aged (E) step of extracting the onion juice by filtering the residue from the aging. According to the present invention as described above, the present invention in the production of onion juice, through the ripening step of about one month at room temperature without heating the onion to finally prepare the onion juice by minimizing the destruction of the active ingredient of onion, Eliminates the pungent taste and flavor of onions to relieve the rejection, has the advantage of providing a high functional onion juice by increasing the stability of the food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180075297-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160072751-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190113135-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101964878-B1 |
| priorityDate | 2011-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.