http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102256246-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2019-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102256246-B1 |
| titleOfInvention | Manufacturing method for yujacheong radish |
| abstract | The present invention relates to a method for manufacturing yujacheong pickled radish. The present invention, the first step of preparing radish, yujacheong, sea salt as a raw material in a preset weight ratio; And dividing the unpickled radish into 5 tiers (5 equal parts) in a plastic jumbo sanitary container, 1 part by weight of sea salt based on 100 parts by weight of radish, 1 part by weight of Yuja Cheong, and 2 parts by weight of sea salt based on 100 parts by weight of radish Part, 1 part by weight of Yuja Cheong, 3 parts by weight of sea salt based on 100 parts by weight of radish, and 1 part by weight of Yuja Cheong, 4 parts by weight of sea salt based on 100 parts by weight of radish, and 1 part by weight of Yuja Cheong were put in the 4th stage, and finally , A second step of aging in a refrigerator at 5℃ for 90 days by blocking and sealing external air with rice bran and rice straw on the top of the stacked aged radish by putting 8 parts by weight of sea salt and 1 part by weight of yujacheong based on 100 parts by weight of radish in the 5th stage; It characterized in that it comprises a. As a result, water is not used or only the base of the cooking solution is used to prepare pickled radish that is pickled in sea salt, while controlling so that the salinity is not high, the shelf life is increased through natural fermentation, and the utility as a multi-favorite food is increased, aroma, and taste. And it provides an effect that can improve color. In addition, the present invention uses yujacheong mixed with moringa in an optimal ratio so as to increase the activity of microorganisms fermented according to aging, thereby enhancing immunity to those who consume it, as well as unique pickled radish by the moringa component. It provides the effect of removing the odor of the body. In addition, the present invention can perform the two-step yujacheong aging process and seasoning process without separate heating or cooking process on the radish, which is the main ingredient, so that the yuzu taste for the main ingredient, the character of the seasoning liquid, and the nutrition and taste are unchanged. It can provide an effect that allows it to be preserved. |
| priorityDate | 2019-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 451.