http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100040493-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c48ee2d02cb04237f21499f3925bb703 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2008-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d592a3344e61c1ddff8ded79b1b5378c |
| publicationDate | 2010-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100040493-A |
| titleOfInvention | Functional Kimchi Seasoning Method |
| abstract | The present invention relates to a method of manufacturing functional kimchi seasoning, and more specifically, by adding a wolfberry used as a herbal medicine to broth used to manufacture kimchi seasoning, the active ingredient of the wolfberry makes it possible for the general public to continue eating and ingestion It relates to a functional kimchi seasoning method to maintain the health of.n n n In addition, by adding glutinous rice paste to the broth made of drumsticks, old pumpkin, kelp, and other seasonings, the seasonings can be added to prepare seasonings to produce kimchi with excellent functionality and unique taste.n n n The present invention, after the addition of 9 to 15 parts by weight of pumpkin, 0.1 to 2 parts by weight, 0.1 to 2 parts by weight of kelp, 0.1 to 2 parts by weight of goji berries and boiled broth for 3 hours, washing and Glutinous rice paste soaked for one day in the broth prepared in the broth production step, glutinous rice paste manufacturing step, glutinous rice paste, crushed ginger 3-5% by weight, washed leek 3-5% by weight, leek 3-5% by weight, 3 to 5% by weight of chives, 3 to 5% by weight of onions, 15 to 20% by weight of garlic, 30 to 40% by weight of radish washed and dehydrated in saline, 5 to 10% by weight of sliced carrots, 5 times of ground pears ~ 10% by weight, 3 ~ 5% by weight of washed pollack meat, 1 ~ 3% by weight of soaked kelp, put into the grinder, crushing and grinding, 25-40% by weight of chopped shrimp, 15-20% by weight of salted saltfish, Prepare an anchovy for preparing 25 ~ 40% by weight of anchovy fish sauce and 15 ~ 20% by weight of liquid fructose. The red pepper powder preparation step for preparing red pepper powder without pinch powder, the glutinous rice paste manufacturing step, the quantum grinding step, the lactose preparation step, and the functional seasoning prepared in the red pepper powder preparation step into the blender in order to mix Functional seasoning is made of a mixing step. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101369229-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102255730-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101371915-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101898044-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101398232-B1 |
| priorityDate | 2008-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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