http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101667683-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2015-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101667683-B1 |
| titleOfInvention | Citrus peel garlic vinegar manufacturing method |
| abstract | The present invention relates to a method for producing citrus daphnia garlic vinegar, comprising the steps of preparing a garlic fermentation broth, a brown rice fermentation broth, a scrubber fermentation broth and a non-fermented broth, respectively, and a step of filtering the garlic fermented broth and brown rice fermentation broth, And fermenting the fermented product for 5 months or longer by using persimmon vinegar, mandarin dumpling, ginger, and persimmon vinegar as seeds. In the manufacturing step, the garlic mixture including garlic, yeast, sugar and water is fermented for 1 month or more, Preparing a fermentation broth, fermenting a brown rice mixture containing brown rice, leaven and water for at least one month to prepare a brown rice fermentation broth, fermenting the waxy mixture containing the waxy enzyme, yeast and water for at least one month to prepare a waxy fermentation broth, The fermentation broth containing non-fermented enzyme, yeast and water is fermented for more than one month to produce fermented broth. It is not only good taste and aroma, but also provides excellent garlic vinegar. |
| priorityDate | 2015-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 111.