http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20080109550-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87efcbb3a52dca6524355e3eac034455 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
filingDate | 2007-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ba94cf77dda6c01571ce3a244484a79 |
publicationDate | 2008-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-20080109550-A |
titleOfInvention | Method of manufacturing aged fermented garlic |
abstract | This invention is to make the anti-aging process using the ocher and charcoal, and the fermentation process of cold-cooked garlic several times, and the low-temperature fermentation process using natural cave environment. A method of producing a fermented garlic, which is increased so as to obtain a red garlic which turns into a mauve color without a garlic smell and a spicy taste at all. A half-grilled garlic manufacturing process, which is a first step process of heating the uncooked raw garlic for 25-45 minutes at a heating temperature of 120-140 ° C. to produce a soft-boiled garlic that softens the raw garlic tissue; A room temperature aging process as a second step of preparing the aged garlic in a loess charcoal aging room made of ocher and charcoal for 9-12 hours at a temperature of 35-40 ° C .; Including the third step of the low temperature fermentation process to allow the aged garlic to be fermented for 9-12 hours in a low temperature fermentation chamber maintaining the temperature of 3-5 ℃, the room temperature aging process and the low temperature fermentation process is repeated 7-9 times It provides a manufacturing method performed by. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101045997-B1 |
priorityDate | 2007-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 180.