http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000027034-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7422ee4e5e121fd6fbc63448253ec5ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fd921547ce92237e0283724170a92d3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-606 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-085 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 1998-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_093d6f35dadb8fb2bf6acd2d42d161d6 |
| publicationDate | 2000-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20000027034-A |
| titleOfInvention | Manufacturing method of ginseng fruit |
| abstract | By including the process of freezing ginseng in the process of manufacturing ginseng fruit, the texture between ginseng tissues is increased by freezing the ginseng, so that fructose penetrates well and the volume of the fruit does not decrease, and at the same time, a lot of fructose enters and color Provides a method of manufacturing ginseng tablets to improve the quality of ginseng tablets to become clear and clear, the step of removing the envelope after washing ginseng, to expand the texture between the ginseng peeled off ginseng tissue -5 ~ Freezing at -20 ℃ for about 6 hours, the frozen ginseng in water dissolved in a 1: 1 ratio of sugar and water and boiled at about 94 ℃ for about 40 minutes, the ginseng boiled in the step directly into the syrup Boil fructose into the ginseng tissue for 2 to 3 days at 70 ℃, characterized in that consisting of steps to complete the ginseng fruit. |
| priorityDate | 1998-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.