http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110057523-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f65967772f35a4d31700496b96ee94b4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2009-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65b2e9ca864482782ef222cebc581f03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5151a062222a0f5cf4ad24e707f1aa71 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aceaabdc3126b589cd7fdd71b50bd3ff http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bdee3b5dad340cce3cc8eda047a21a13 |
| publicationDate | 2011-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110057523-A |
| titleOfInvention | Manufacturing method of garlic leaf tea |
| abstract | The present invention relates to a method of producing garlic leaf tea that improves the taste and flavor as tea as well as functional effects.n n n Garlic leaf tea manufacturing method according to the invention, the preparation step of washing and drying the collected garlic leaves; Cutting step of cutting the prepared garlic leaves into 0.5 ~ 1.5㎝; Chop the minced garlic leaves at 115 ~ 150 ℃ for 4 ~ 5 minutes, then dry them first, and rinse the garlic leaves firstly at 115 ~ 130 ℃ for 2 ~ 3 minutes, then dry them. After the secondary treatment, the secondary leaves of the garlic leaves after simmering for 1 to 2 minutes at a temperature of 105 ~ 120 ℃ and drying the third step of drying and drying; repeating the wetting, drying repeating step After sintering the third garlic leaves at a temperature of 95 to 110 ° C. for 30 seconds to 1 minute, it is characterized by being made while selectively drying the fourth step.n n n Garlic leaves, tea, brown rice, mugwort, citron |
| priorityDate | 2009-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.