http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101672974-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2014-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101672974-B1 |
| titleOfInvention | Manufacturing method of Youngia sonchifolia kimchi and Kimchi manufacture thereby |
| abstract | The present invention relates to a method of manufacturing a roasted kimchi which is capable of preserving fresh and long-term storage without removing old odors (intragroup) even when stored for a long period of time, while removing bitter taste and bitter taste unique to rosemary. 10 ± 0.5% by weight of chopped shrimp, 5 ± 0.5% by weight of shrimp, 5 ± 0.5% by weight of soybean powder, 17 ± 0.5% by weight of soybean powder, 15 ± 0.5% by weight of fermented brown rice porridge, 14 ± 0.5% 0.5 ± 0.1% by weight of dried persimmon, 0.3 ± 0.1% by weight of sake, 0.4 ± 0.1% by weight of garlic, 0.3 ± 0.1% by weight of ginger, 0.1 ± 0.1% By weight to prepare a sauce; Ⓑ preparing a maturing auxiliary material by putting a mixture of rice bran, tea leaf, and soybean flour into a bag of marbles; Ⓒ Preparing the pickles by mixing the rice bran, kelp hay, chrysanthemum extract, and salt into water; D. Immersing the washed lobes in the pickles of said c) to pick up lobes; (E) removing pickles from the pickle from the pickle, rinsing it with water, and draining the water remaining in the washed rods; Laminating the grape leaves layer in which the juice of the e was drained in the container in the order of the seasoning layer of the above ⓐ above the grape leaves layer; Ⓖ When the laminating is completed, place the aging auxiliary material of ⓑ at the top, cover the lid of the container, and aged at room temperature for 2 - 3 months. |
| priorityDate | 2014-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.