http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101645688-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3a800d9a46c9fdffdec03f4c4993499f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-332 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-70 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-3002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-218 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2015-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0ec4b776e589693cbadb57a362980ac |
| publicationDate | 2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101645688-B1 |
| titleOfInvention | Burdock is added kimchi and a method of manufacturing the same |
| abstract | The present invention relates to a burdock-using kimchi manufacturing method. More specifically, shiitake, lotus root, burdock, licorice, yellow pumpkin, white beans, green onion, onion, and daikon are heated again first for kimchi production in dried fish-using broth, the solid ingredients are taken out, kelp and tiny-sized ginseng are boiled in the broth from which the solid ingredients have been taken out, the solid ingredients are taken out, sieving is performed, salted seafood, boiled pork and potato, boiled barley corn, pear, apple, onion, daikon, and grain syrup (taffy) are mixed well in the recovered broth, red pepper powder, ground garlic, ginger, sugar, big salt, and top layer of salt are input to be mixed well, and seasoning is performed so that marinade (B) is produced and the produced marinade is mixed well and added as pickled cabbage seasoning for kimchi production. According to burdock-added kimchi and a method for manufacturing the same of the present invention, a unique taste is achieved by the taste unique to the broth and the flavor of the salted seafood being balanced and functional components included in the dried fish, mushroom, and vegetable are incorporated into the kimchi before intake. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102096252-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102356922-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106616663-A |
| priorityDate | 2015-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 106.