http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101818993-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2015-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101818993-B1 |
| titleOfInvention | the manufacturing method of soy sauce with edible chrysanthemun |
| abstract | The present invention relates to a method for producing chrysanthemum liver, which comprises the steps of: (1) preparing an aqueous solution containing 334 to 667 parts by weight of salt water having a salt content of 13.5 to 15.5%, 240 to 400 parts by weight of an amino acid stock solution, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of chrysanthemum powder and 0.1 part by weight of preservative are prepared, (S0) of mixing 1 to 1.15 times of water at a temperature of 77 to 83 DEG C for 11 to 13 hours, filtering the heated chrysanthemum and water to prepare a chrysanthemum ginseng solution; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A step (S6) of mixing the chrysanthemum gingiva with the mixture liquid and stirring the chrysanthemum gingiva uniformly; The preparation of the chrysanthemum soy sauce is completed by fermenting the fermentation aging step (S7) in which the mixed liquid of the mixture of chrysanthemum juice is aged at room temperature for 2 to 3 months and the chrysanthemum soy sauce is used for the cooking of the food, It adds a rich flavor, and it is able to ingest the chrysanthemum ingredient which is beneficial to the human body. |
| priorityDate | 2015-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.