http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010099503-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_03dc74a3fdb2c24c1184905db5a9c6cf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2001-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4935c278cc6aa728292b7715159eedff |
| publicationDate | 2001-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010099503-A |
| titleOfInvention | The kimchi having songi mushrooms |
| abstract | The present invention relates to a pine mushroom kimchi with the flavor of pine mushrooms to improve the taste and texture, Chinese cabbage 75 to 90% by weight, radish 0.5 to 20% by weight, red pepper powder, garlic, ginger onion, salted fish, pear, green onion, seasoning As a salt used to prepare pine kimchi consisting of 4.5-19.5% by weight of at least one subsidiary material consisting of salt, and 5-20% by weight of matsutake mushrooms, and to control the pickling of Chinese cabbage and / or radish and the liver of kimchi. Use post-treated salt at least 800 ℃ high temperature, pepper powder uses half dried red pepper powder, and other half raw red pepper crushed raw pepper, and garlic that inhibits the flavor of clusters The amount of ginger, ginger and salted fish is used in half the amount compared to the known amount. The seasoning is made by using natural nucleic acid seasoning extracted from mushrooms, not chemical seasonings. Its saltiness, sweetness, sourness and bitterness are softened, deepen the taste of kimchi itself, and the taste due to the minerals and metals contained in the water used by washing with distilled water in the final stage of washing after the pickling process. While minimizing the change and reducing the number of microorganisms that cause abnormal fermentation or kimchi ripening, it does not soak quickly and suppresses the softening of the materials used as much as possible. Finely chopped in silver form so that you can visually confirm that pine mushrooms have been added, and the remaining 3/4 is crushed and mixed with subsidiary materials to give the scent of pine mushrooms throughout the kimchi to instill confidence in consumers as well as practical You can add clusters to consume useful ingredients in the clusters. I could get a bunch of kimchi. |
| priorityDate | 2001-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.