http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130096865-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_857808e8c34d8d82ffeb934e8fc45e14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2012-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_916784ae8aedbeaf667938593af5da96 |
| publicationDate | 2013-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130096865-A |
| titleOfInvention | Manufacturing method of functional reinforced ramie black vinegar |
| abstract | The present invention is fermented and aged by mixing the leaves and brown rice vinegar after fermentation and ripening contains a large amount of calcium, potassium, iron, magnesium, organic acid components and proteins, etc. to provide beneficial ingredients to the human body and at the same time help to improve health Regarding a method for producing fortified black vinegar, the technical configuration includes mixing ramie leaves and sugar; Low temperature fermentation and aging for about 6 months with continuous stirring of the mixture of ramie leaves and sugar; Extracting ramie leaves from the mixture by removing ramie leaves; Cold fermentation and aging of the ramie enzyme for 6 months; Mixing the fermented and aged fermented and aged fermented enzyme with brown rice vinegar; Fermenting and aging a mixture of ramie fermenting enzyme and brown rice vinegar for 6 months; And filtering and removing the foreign matter from the mixture, followed by fermentation and aging for 6 months. And a control unit. |
| priorityDate | 2012-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.