http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102471949-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 |
| filingDate | 2020-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102471949-B1 |
| titleOfInvention | Manufacturing method of magnolia petals fermented tea |
| abstract | The present invention relates to a method for producing fermented tea from magnolia petals, which is obtained by collecting magnolia flower buds (Xin Yi-hwa, 辛夷 花) in a bud state before flowering, and then withering at 15 to 20 ° C for 1 to 2 days, and then petals A deodorizing step of picking the petals individually, a primary drying step of drying the petals at a temperature of 30 to 40 ° C so that 90% of the moisture of the petals is dried, and a fermentation accelerator and A fermentation step of mixing and spraying water and covering the spread magnolia petals with vinyl and a blanket so that the internal temperature is maintained at 55 to 65 ° C for 10 hours; a mindful step of rubbing and scratching the fermented magnolia petals; After the step, a secondary drying step of drying the humidity of 90% of the magnolia petals noted at 30 to 40 ° C, a blending step of adding flavor by blending the dried magnolia petals and fresh juice, and 30 to 40 ° C after the blending It includes a tertiary drying step in which the humidity of the magnolia petals is dried at 90% at a temperature and a storage step in which the finished fermented magnolia petal fermented tea is put in a cotton bag and stored in a jar after the tertiary drying. |
| priorityDate | 2020-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.