http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101987944-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101987944-B1 |
| titleOfInvention | Manufacturing method for low salt Kimchi using acidic plant material |
| abstract | The present invention relates to a low salt kimchi manufacturing method using a high acidity vegetable material, specifically the step of pickling the kimchi main material; Preparing kimchi seasoning by mixing kimchi ingredients, adding a edible and acidic vegetable material to prepare a kimchi seasoning having a pH of 4.6 to 4.8; Aging the kimchi seasoning for 30 minutes to 2 hours; It relates to a low salt kimchi production method comprising; and fermenting the pickled kimchi main ingredients in the aged kimchi seasoning. According to the present invention can improve the problem of propagation of various bacteria due to the low salt conditions of low salt kimchi and the problem that kimchi is easily rested or receded, it is possible to manufacture high quality low salt kimchi that is beneficial to health due to the ingredients contained in the vegetable material. |
| priorityDate | 2016-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.