http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101898854-B1

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filingDate 2018-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2018-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2208ee12d490cda23923d06b8b15b85a
publicationDate 2018-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101898854-B1
titleOfInvention Pickled Vegetables Manufacturing method
abstract According to the present invention, 40 to 60 parts by weight of a brewed soy sauce, 40 to 60 parts by weight of a pineapple vinegar, 15 to 35 parts by weight of a green tea plantain, 40 to 60 parts by weight of an onion green tea juice, And 15 to 35 parts by weight of carbonated water to prepare a sauce sauce; 1.5 to 3.5 parts by weight of dried apple chips were prepared for 100 parts by weight of the leek, and the leek was spread in a dipping pot, the dried apple chips were covered on the leek, and then leek was spread on the dried apple chips, A step of preparing a pickled jelly which laminates the dried apple chips on the leek several times; And a step of preparing a pickled jelly in which the sauce prepared in the sauce preparation step is poured 2/3 into the dipping tray prepared in the step of preparing the pickled jelly, and then pressed with a pressing stone to dip the pickled jelly.
priorityDate 2018-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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