http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110126870-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a3ec52759c22bfc6a134471ea6f28ad |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-801 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2010-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_485ea232444b06066aa4bfb089d1af07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ca63abb80cdb8073c60d4724b1f6de9 |
| publicationDate | 2011-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110126870-A |
| titleOfInvention | Tomato fermented red pepper paste and its manufacturing method |
| abstract | The present invention comprises the steps of grinding tomatoes and onions; Mixing 0.8 to 1.2 times the weight of sugar in the ground product; Fermenting the mixture at 25 to 35 ° C. for 2-3 months; Aging the fermented product at 15 to 25 ° C. for 8 to 12 months; It relates to a method for producing tomato fermented kochujang comprising the step of preparing red pepper paste by mixing the fermented aging product with red pepper powder, meju powder, salt and soy sauce, and tomato fermented red pepper paste prepared thereby. Tomato fermented kochujang of the present invention is a fermented tomato and onion excellent in functionality and functionality, and then prepared by using the kochujang. It does not need a separate gochujang fermentation process, so it is easy to manufacture and can be used immediately. In addition, transportation and storage is easier compared to normal gochujang. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110050987-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101705022-B1 |
| priorityDate | 2010-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.