http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101968583-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2017-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101968583-B1 |
| titleOfInvention | Manufacturing Method of snack for animal companion and snack for animal companion using thereof |
| abstract | The present invention relates to a method for preparing a seasoning liquid using fermented yellowtail, which is prepared by fermenting yellowtail, and more specifically, (1) Preparing a yeast fermented product; (2) fermenting lactic acid bacteria after adding the sugar source to the fermented Hwanyeong mushroom yeast; (3) preparing a hot-water extract by mixing the Fermented Lactobacillus japonica Lactobacillus fermented product, the vegetable seasoning material and water, and then heating; (4) adding an additive to the hot-water extract, filtering and concentrating the solid to a concentration of 15 to 25% by weight to prepare a concentrate; And (5) aging the concentrate at a low temperature to prepare a seasoning liquid. The seasoning solution according to the method of the present invention is produced by using the fermented product of the Fusarium oxysporum produced by yeast fermentation and lactic acid fermentation, thereby improving blood circulation and antioxidant efficacy and further improving preference. |
| priorityDate | 2017-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 110.