http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101933043-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2017-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101933043-B1 |
| titleOfInvention | Method for Manufacturing Soy Sauce Marinated Crab Containing Allium hookeri |
| abstract | The present invention relates to a method for preparing soy sauce soy sauce by removing soy sauce soy sauce and improving storage stability by preparing red sauce soy sauce by incorporating red sauce ingredients and triquetrum into soy sauce sauce. The soy sauces produced by the method of the present invention have an antimicrobial activity due to the action between the methionine component of the red sea bream and the sulfur component of the red sea bream and the astaxanthin derived from the red sea bream astaxanthin increases the anti- Can be preserved for a long period of time to prevent spoilage and deterioration, and the taste can be maintained for a long time. Thus, it is possible to manufacture a low salt soy sauce paste, and furthermore, the addition of a sauce reduces the unpleasant odor unique to crab and soy sauce, Since chitosan is added to soy sauce sauce, it is possible to manufacture a functional soy sauce paste rich in useful physiologically active substances. |
| priorityDate | 2017-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 105.