http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101329412-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2011-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101329412-B1 |
| titleOfInvention | Preparation method of seasoning seasoning kimchi using mushrooms and seasoning seasoning solution prepared according to kimchi |
| abstract | The present invention is to provide a method for preparing a liquid kimchi seasoning seasoning solution that can utilize the nutrients and flavors unique to mushrooms in a short time in a large amount, and thus prepared kimchi seasoning seasoning solution, (1) after washing the mushrooms with running water 90 to 90 Steaming at 99 ° C. for 5 to 10 minutes; (2) dehydrating the steamed mushrooms in a sieve for 20 minutes; (3) mixing the dehydrated mushroom and water in a weight ratio of 1: 3, and adding an enzyme to perform enzymatic reaction at 55 to 60 ° C. for 1 to 3 hours; And (5) the kimchi seasoning seasoning prepared according to the method comprising the step of adjusting the salinity to 3 to 12% after the enzyme reaction is expected to be able to replace the chemical seasoning used to increase the flavor of food. |
| priorityDate | 2011-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 117.