http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040091191-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d41bd11ea8390960c5ed039f88b2befe |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2003-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0da46b764bbb5a16d0e7eac69f3414b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f0122da57d93098429323fd8a82c8c91 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94f2176d496ff73e9388c470e6a02414 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13949ca30e9f2882161a14431a613ae8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5e4ae26fe1f315297dc1ff6b485ef66 |
| publicationDate | 2004-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20040091191-A |
| titleOfInvention | Process for preparing liquid kimchi sauce using artificial chinese cabbage juice and liquid kimchi sauce prepared thereby |
| abstract | The present invention is made by dissolving a component containing 1 to 10% by weight of glucose and fructose as main components, 1 to 10% by weight of salt, 0.1 to 3% by weight of amino acid, and 0.5 to 5% by weight of pH adjuster in purified water. Chinese cabbage juice; To a seasoning mixture comprising red pepper powder, starch syrup, corn gruel, ginger, garlic, leeks, seasoned ingredients, and salted fish, add 1 to 20% by weight, and add 3-7% of the starter containing the fermentation strain. (v / v) and then fermentation at a temperature of 30 ℃ for 24 to 36 hours to prepare a liquid kimchi sauce and a liquid kimchi sauce prepared by the method as a non-chinese cabbage It is characterized by. In addition, the manufacturing process is not only simple, but the taste and flavor of kimchi sauce is excellent, and the quality can be kept uniform at all times. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101410720-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100659388-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200005189-A |
| priorityDate | 2003-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.