http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101276934-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12 |
| filingDate | 2011-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101276934-B1 |
| titleOfInvention | Fermented Meat Kimchi Production Method Using Enzyme Fermentation Technology |
| abstract | The present invention relates to a method for producing fermented meat kimchi using enzyme fermentation technology, wherein at least one of meat and fish is selected, and 5 kg of the meat and fish are added to an enzyme solution mixed with 25 g of complex enzyme solution and 125 g of purified water. A first step of fermenting the meat and fish necessary for the production of kimchi for 12 hours at room temperature of 15 to 18 ° C. by stirring for 30 minutes for meat and 10 minutes for fish in a vacuum tumbler at ° C .; 4 cabbages, 1 radish, 1⁄2 radishes, fresh parsley, 1/2 leek, 1 coarse green onion, 2 chopped garlic, 2 tor ginger, 2 cups red pepper powder, 2 tablespoons salt, 2.5 cups coarse salt Prepare the kimchi ingredients, trim the cabbages, split the half and soak in coarse salt water overnight. Wash the cabbages thoroughly when it is pickled. Leave, chopped coarse leeks diagonally and finely chopped garlic and ginger, radish and red pepper powder parsley, freshly, scallions, coarse green onions, garlic, ginger, the second step to prepare the inside by mixing and salting; A third step of selecting at least one of fermented meat and fish between the pickled cabbage leaves and filling it evenly with the genus of the second step, then wrapping the whole well and storing it in a container; . By using the complex enzyme solution in our own kimchi production, we can prevent the deterioration of kimchi and prevent it from being soaked for a long time. It can greatly increase nutrients and greatly promote the digestive absorption of the human body, and also harmful harmful toxins and toxicity of the human body. It can also increase the antioxidant effects of kimchi, which removes harmful bacteria such as heavy metals, pesticides, Escherichia coli, food poisoning bacteria, and salmonella that harm the human body. |
| priorityDate | 2011-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.