http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030012546-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9799ef8664e259365bfcc035b20df574 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2001-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74b7753ca6fe463286a4b568f4ee12a3 |
| publicationDate | 2003-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030012546-A |
| titleOfInvention | Manufacturing method of a medical plant Kimchi with nutrition and healthiness |
| abstract | The present invention relates to a method of manufacturing kimchi, and more particularly, to a method for producing herbal kimchi with nourishment / gangjeong ingredients prepared using various herbs having nourishment and gangjeong ingredients as kimchi genus material.n n n The purpose of the present invention is to remove various pesticides, radioactive poisons, heavy metals and the like contained in Chinese cabbage and seasonings by using various herbs with nourishing and Gangjeong ingredients as seasonings for the production of kimchi and using charcoal, wood vinegar, reed root juice, and jolt juice. It is possible to ingest various nutrients contained in various herbs by preparing kimchi, and in particular, by using a herb containing a large amount of nourishment / gangjeong ingredients as kimchi material to provide a method for producing herbal kimchi that is beneficial to human health.n n n In order to achieve the above object, the present invention, a mixture of reed root juice and jujube juice and charcoal and wood vinegar to remove pesticide poisoning, heavy metals, radioactivity and various toxic components remaining in cabbage due to contamination of pesticides or soil Dipping process for a certain period of time,n n n The process of pickling cabbage into vinegar juice, namuljae juice (or transported namul juice) and mud flats, the process of dipping cabbage into water soaked with soybean powder, and roasting it in a mixture of charcoal, reed root juice, jujube juice and wood vinegar solution. Licorice, pine needles, breeding, wolfberry, casualties, cornus, bokbunja, yinyangkok, sesuo, earthenware, jujube, schisandra, mountain medicinal, lotus, scallop, gigolpi (goji berry), roundle, mountain porridge, or galpi to 30 minutes After soaking, deodorizing, scooping, discarding, washing, and then immersing again in a mixture of charcoal, reed root juice, and vinegar juice except the wood vinegar of the ingredients, and scooping it out, and extracting an appropriate amount of octacosanol powder to the prepared herbal mixture. , Colostrum powder, ion calcium powder, Cordyceps sinensis powder, ginkgo powder, Cheonma powder, germinated black rice, brown rice and wheat flour. The process of seasoning with herbs) and bamboo salt, grinding garlic in a mixer to make it like porridge, stir-frying it, and using a grinder except for licorice and phalanges from the above-mentioned ingredients The process of manufacturing, kimchi seasoning garlic, green onions, ginger and so on in a mixture of charcoal, wood vinegar, reed root juice and joule root juice for a certain period of time to remove the poisonous ingredients such as pesticides and heavy metals to make the seasoning material and pepper powder And safflower leaf powder, jujube powder, cornus oil powder, sanjoin powder (meat jujube seed) and gojija powder to minimize the spicy taste to make the seasoning material and then to the seasoning materials, fresh, leek, dandelion, goji leaf, fresh vinegar, plantain, Soybean curd, thistle, straw sprouts, soothing, purslane are soaked in a mixture of reed root juice, jug juice, charcoal and wood vinegar for several hours. In addition, each of the herbal powders prepared in the third step is added with an appropriate amount, and the kimchi seasoning material is made by using charcoal, reed root juice, and jujube root juice. Manufacturing method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101020514-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013125762-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100435289-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210148446-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101883873-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104144609-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104144609-A |
| priorityDate | 2001-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 89.