http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101402496-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 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/A23L27-10 |
| filingDate | 2012-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101402496-B1 |
| titleOfInvention | Method for preparing Kim-chi using a salted anchovy containing Schizandrae fructus and apple jam paste and Kim-chi obtained therefrom |
| abstract | The present invention relates to a method for producing kimchi using an omeza juice and an apple juice sprout. In addition to using salted fish juice fermented using an omia extract instead of a common fermented seaweed, salinity of the kimchi can be reduced, It is not only a good taste of Kimchi but also a crispy texture even though time is spent without the use of seasoning by using a paste with apple 쨈 instead of glutinous rice paste which can be used to make good match with Kimchi ingredients. The present invention relates to a method for producing kimchi using an omeza juice and an apple juice, and a kimchi prepared therefrom. |
| priorityDate | 2012-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.