http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100035849-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_17d4c2f4220ec081c0ad4d0403126e9c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2008-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4af77fcfcadcf0c4ba31348446b5515 |
| publicationDate | 2010-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100035849-A |
| titleOfInvention | Functional Kimchi and Manufacturing Method Using Squid and Octopus Ink |
| abstract | The present invention relates to a functional kimchi using a squid and octopus ink, and to a method for producing the same. After filtering a squid or octopus from a sieve, 500 g of canary fish sauce, 2 Kg of water, and 500 g of sifted ink are boiled over a gentle fire for 30 minutes. Add chilled ink sauce, two diced 800g radish, 200g sliced ginger, 400g whole garlic, 25Kg water, 5Kg soy sauce, 500g cheongyang pepper, 2 hops shochu, 1Kg sugar, 300-400g plum liquid Boil for 20 minutes on medium and medium heat, cut the plum sauce with the radish, ginger, etc., cut 25 pounds of 1Kg cabbage in half, rinse in water for 5 hours, and rinse with water, then remove the water After putting plum sauce and cabbage together in a barrel and aged at room temperature for 2 days, it consists of kimchi ripened for 5 days in a 2 ℃ refrigerator.n n n In the present invention, when squid or intake of kimchi is added to squid or octopus in kimchi that is ingested by ordinary people, the squid ink contains substances that activate cells such as mucopolysaccharides. Excellent and natural antiseptic function can be stored for a long time, and there is an advantage that can lower cholesterol by taurine contained in the ink.n n n Squid, Octopus, Ink, Kimchi, Plum |
| priorityDate | 2008-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.