http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101636877-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2009-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101636877-B1 |
| titleOfInvention | A method of preparing garlic salt |
| abstract | The present invention relates to a method for producing onion salt, and more particularly, to a method for producing onion salt, comprising the steps of preparing an onion juice, dipping salt in the juice, removing the juice to obtain salt impregnated with onion components And drying the salt impregnated with the onion component.n n n Since the juice of the onion juice of the present invention is used as an immersion liquid, various active ingredients such as quercetin and the like of the onion are abundantly contained in the salt. In addition, in order not to destroy the active ingredient, It is possible to adjust the degree of flavor and coloring easily by adjusting the concentration of the plant juice to minimize the destruction of components having physiological activity by adjusting the heat applied to the process to a minimum, And thus can be widely used in various industries related to the production of functionalized processed salts.n n n n Salt, processed salt, onion salt |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101877349-B1 |
| priorityDate | 2009-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.