http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101819286-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| 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 | 2018-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101819286-B1 |
| titleOfInvention | the manufacturing method of soy sauce with Japanes apricot |
| abstract | The present invention relates to a method for producing plum liver, which comprises, by weight, 333 to 667 parts by weight of brine having a salt content of 13.5 to 15.5%, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a brewed soy sauce solution, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of a herbal extract, and 0.1 part by weight of a preservative are prepared, (S0) for preparing a plum solution which has been heated at a temperature of from room temperature to elevated temperature for a period of from 11 hours to 13 hours, 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 pomegranate juice with the mixed liquor to stir and mix the pomegranate juice uniformly; (S7) in which fermentation is aged for 2 to 3 months at room temperature, and the plum liver is used for the cooking of the food. Adds a rich flavor, and you can eat the beneficial ingredients of the plum. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102001844-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102036522-B1 |
| 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: 39.