http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100040514-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c48ee2d02cb04237f21499f3925bb703 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 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-20100040514-A |
| titleOfInvention | Kimchi Manufacturing Method Prepared with Functional Kimchi Seasoning |
| abstract | The present invention relates to a method of manufacturing kimchi prepared with functional kimchi seasoning, and more specifically, by adding a wolfberry used as a herbal medicine to broth used to make kimchi seasoning, the active ingredient of goji during the kimchi continuous It relates to a kimchi production method prepared with functional kimchi seasoning to maintain the health of the human body by edible and ingestible.n n n In addition, by adding glutinous rice paste to the broth made of North Korean, amber, and kelp, glutinous rice paste, and seasonings, they make seasonings with excellent functionality and unique taste, and improve the taste of traditional kimchi. It is to provide a method of manufacturing a health food that can be naturally supplied with various nutrients required by modern people while eating kimchi.n n n The present invention is to select carefully selected Chinese cabbage to remove the irreversible part or the outer leaves, etc. and pass through this season, the Chinese cabbage washing step to wash the cabbage, and the acidic acid treatment step of acidic treatment put the sliced cabbage in a pickling tank one by one; Pickled cabbage washing step to wash and dehydrate the pickled cabbage several times, 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 wolfberry After 3 hours of boiling broth production step, wash and put the glutinous rice soaked for one day in the broth prepared in the broth production step, glutinous rice paste manufacturing step, crushed ginger 3 ~ 5% by weight, washed leek 3 ~ 5% by weight, leek 3-5%, chives 3-5%, onion 3-5%, garlic 15-20% by weight, 30-40% by weight of radish washed and dehydrated, 5-10% by weight sliced carrots, 5-10% by weight crushed pears, washed pollack 3 ~ 5% by weight, 1 ~ 3% by weight of soaked kelp in the grinder, crushed grinding step, 25-40% by weight of crushed shrimp, 15-20% by weight of salted saltfish, 25-40% by weight of anchovy broth, liquid fructose Prepare the pickled salt powder to prepare 15 ~ 20% by weight, and remove the powdered red pepper powder with the permanent magnet completely to prepare the powdered red pepper powder Functional seasoning mixing step of mixing the red pepper powder preparation step, the glutinous rice paste manufacturing step, the seasoning grinding step, the salted fish preparation step, the functional seasoning prepared in the red pepper powder preparation step sequentially into the blender, and the functional seasoning It is characterized by consisting of kimchi completion step to mix the seasoning completed through the mixing step into the cabbage. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101410761-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102396837-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101371915-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160099825-A |
| 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
Total number of triples: 84.