http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000058495-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30d32230b0db55f564dbc42702805f53 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2000-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_747630c07664cda07cda7a16a14b66b2 |
| publicationDate | 2000-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20000058495-A |
| titleOfInvention | The making method of Kimchi with heating vegetables |
| abstract | The present invention relates to a kimchi production method. More specifically, how to soften the vegetables that make kimchi and facilitate the penetration of flavors in the broth.n n n Existing techniques use salting to soften vegetables and facilitate the penetration of flavor components in broths.n n n Salting methods have been widely used to soften vegetables and facilitate the penetration of flavor components in the broth, but they make kimchi salty. Because of this, patients with hypertension or kidney disease, in principle, the kimchi is soaked in water and salty to eat. In addition, kimchi is low in calories, tasteful, high in fiber and can give you a feeling of satiety, but it is not suitable for diet foods or snacks because it is called salt because it is salty.n n n In the present invention, instead of pickling salts to soften vegetables and facilitating the penetration of flavor components in broth, soften them by heating them at 50 degrees Celsius or more by putting vegetables such as cabbage, radish and cucumber in water or broth. It provides a method of producing kimchi that facilitates the penetration of flavor components in the.n n n Another advantage of the method of softening the vegetables by heating without salting and facilitating the penetration of flavor components in the broth is to save time in conventional salting. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016533754-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190101032-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160010171-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104994742-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100796132-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015030346-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2014312671-B2 |
| priorityDate | 2000-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.