http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100015079-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_71c693182b1cbb1f367a83996694f577 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2008-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8811425db7627236b077e5efb529df10 |
| publicationDate | 2010-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100015079-A |
| titleOfInvention | Mulberry leaf kimchi and its manufacturing method |
| abstract | The present invention relates to mulberry leaf kimchi and a method of manufacturing the same.n n n Mulberry leaf kimchi as described above and the manufacturing method of the Chinese cabbage 50 ~ 54%, mulberry leaf 4 ~ 6%, mulberry leaf broth 4 ~ 5%, kimchi seasoning 10 ~ 12%, red pepper 4 ~ 6%, red pepper powder 10 ~ 12% It consists of mulberry leaf kimchi containing 2 ~ 4% of glutinous rice paste, 0 ~ 2% of shrimp chops, 2 ~ 4% of mixed milk, 0 ~ 2% of salt.n n n The present invention as described above is made by adding various additives including mulberry leaf vegetable having a certain age and mulberry leaf broth to a certain amount of Chinese cabbage grown in the sea breeze, so that the number of intakes every meal, kimchi is useful for the human body It adds mulberry leaf vegetable and mulberry leaf broth with physiologically active ingredients, and accordingly has the advantage of maximizing human health activity due to kimchi intake. |
| priorityDate | 2008-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.