http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070003476-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87029cf08d1ab91763413ddbe0e89076 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2005-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57dc5d3a1fe78fdcee5e8b3e117458cf |
| publicationDate | 2007-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070003476-A |
| titleOfInvention | Eoseongcho leaching liquor manufacturing method |
| abstract | The present invention relates to a method of manufacturing a vinegar leaching liquor, and more particularly to a method of manufacturing a vinegar leaching liquor leaching the edible vinegar and rosemary components to produce a vinegar leaching liquor having excellent efficacy and excellent functional properties.n n n According to the present invention, the method of preparing a leaching wine leaching liquor, the leaching step of dipping the edible vinegar and rosemary living body in alcohol 40% solution diluted alcohol with water for 2 months, the filtration step of filtering the leached solution to remove the echo and rosemary, A dilution step of diluting by adding water to the filtered solution, a maturation step of aging the diluted solution for 2 months, and a preparation step of adding an additive to the matured solution. |
| priorityDate | 2005-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.