http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110139478-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b1be1aa4e366b3db30f323b9bef9c0b8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-212 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2010-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_216efbaba248b556e726118ce753d25c |
| publicationDate | 2011-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110139478-A |
| titleOfInvention | How to make garlic juice |
| abstract | The present invention relates to a method for preparing garlic juice, the method comprising: washing garlic, onion, hemp, cucumber, astragalus, and 300 seconds, respectively; Mixing water, garlic, onion, and hemp to form a first mixture; Heating the first mixture at atmospheric pressure; Grinding the heated first mixture to form a garlic powder; Mixing water, staphylococcus, astragalus, and 300 sec to form a second mixture; Heating the second mixture at atmospheric pressure; Extracting a liquid concentrate from the heated second mixture; Mixing 70% by weight of the concentrate and 30% by weight of the garlic powder to form a mixed solution; It characterized in that it comprises the step of forming a garlic juice stock solution by heating the mixed solution at 95 ℃ or more for 30 minutes at normal pressure. As a result, the aroma and irritating taste peculiar to garlic can be removed, and garlic juice can be easily consumed regardless of time and place. |
| priorityDate | 2010-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.