http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120072921-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8eb99ae03fdba99d0c9a7154ec1943c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C05F11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C05F17-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C05F11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N65-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C05F11-08 |
| filingDate | 2010-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40e2520c4df15667c94770b090896a52 |
| publicationDate | 2012-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120072921-A |
| titleOfInvention | Manufacturing method of herbal herbal medicine for agriculture |
| abstract | The present invention has the effect of providing an herbal herbal supplement for agriculture that is excellent in quality without the use of conventional chemical fertilizers or pesticides by fertilizing crops, etc., and which is resistant to pests and thus obtains beneficial crops to the human body. To this end, in particular, based on the total weight of the Angelica maturation liquid, 2 parts by weight of Angelica in a container, 6 to 8 parts by weight of makgeolli is added to the container and sealed, and then fermented for 1 to 4 days to obtain a primary fermentation broth (S110). ); Adding 8 parts by weight of brown sugar to the obtained primary fermentation broth and then sealing it, followed by fermentation for 4 to 15 days to obtain a secondary fermentation broth (S120); Adding 3 to 3.6 parts by weight of soju (30-35%) to the obtained secondary fermentation broth, followed by fermentation for 12 to 16 days to obtain a tertiary fermentation broth (S130); Filtering the obtained tertiary fermentation broth, storing in a separate container to complete the donkey aging solution (S140); Cinnamon and licorice by performing the first fermentation broth obtained step (S110) to the completion of the aging solution (S140), to complete the step of aging cinnamon and licorice aging solution (S150); Based on the total weight of the garlic ripening liquid, performing a secondary fermentation broth obtaining step (S120) to a ripening solution completing step (S140) with respect to 8 parts by weight of garlic to complete the garlic ripening solution (S160); Comprising a second fermentation broth obtained step (S120) to the completion of the fermentation broth (S140) with respect to 8 parts by weight of ginger aging solution total weight, to complete the ginger aging solution (S170); Herbal nutrition, characterized in that the mixing step (S180) of the Angelica aging liquid, cinnamon aging liquid, licorice aging liquid, garlic aging liquid and ginger aging liquid in a ratio of 2: 1: 1: 1: 1 The manufacturing method of is disclosed. |
| priorityDate | 2010-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID458393356 |
Total number of triples: 15.