http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130105948-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_861956fc79f3a935e7e94bae733fcb84 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C25-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2012-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f8db980141a3d907ba05fb40406e062 |
| publicationDate | 2013-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130105948-A |
| titleOfInvention | Functional salt ecological processing method |
| abstract | The present invention is a functional salt ecological processing method, more specifically, thaw dynamics, and then thawed ecology by separating the internal organs, head, tail of the thaw, licorice, donkey, moth, mistletoe, laurel leaf extract as the main raw material By processing salt ecology that dries the ecology in a mixture of salt and rock water to dry it, it functions to relieve the toxicity of all medicines of licorice, cough and sputum when eating the dried ecology easily in daily life. It has the effect of promoting blood circulation, enhancing the body's resistance, relieving hangover and poisoning, and detoxifying liver, eliminating bad breath and constipation. Efficacy of pain relief such as low back pain and toothache, blood circulation improvement such as hypertension and arteriosclerosis, lactic acid prevention and tumor elimination effect It is widely used as a food spice and preservative in the efficacy of bay leaf, and when cooking fish and meat, it is suitable for meat cooking by eliminating fishy and fishy smell of fish and meat more than any other spice. Salt licorice, donkey, moth, mistletoe, laurel leaf, salt in boiled extract, and dilute mixed brine in dilute mixed brine so that it shows ecological effect. It is manufactured by salt ecology, which is one of the favorite foods enjoyed in everyday life, so that anyone of all ages can easily contact. That is, the process of preparing the thawed ecology by thawing dynamics at 6 ~ 10 ℃ for 4-6 hours and then separating the internal organs and head, tail of the thawing ecology; Licorice 0.9 to 1.1% by weight, Angelica 4 to 6% by weight, 8-12% by weight of moth, 8-12% by weight of mistletoe, 0.01 to 0.11% by weight of bay leaf; Licorice 0.9 ~ 1.1% by weight, Angelica 4-6% by weight, 80 ~ 12% by weight, Mistletoe 80-12% by weight, 30-60% by weight of water (rock water), 0.09-0.11 An extract step of extracting the components of licorice, donkey, moth, mistletoe and laurel leaf by 25 to 35% by weight after adding 5% to 7% of water by weight at 130 to 160 ° C; Preparing a mixture by diluting 0.9 to 1.1% by weight of the extract extracted in the extraction process with 25 to 35% by weight of water (rock water) and 25 to 35% by weight of salt; An immersion process for immersing the processed ecology in the expanded state and processing an immersion time for 11 to 13 hours at 7 to 11 ° C .; The salted ecology is completed through a drying process of drying the ecology immersed in the immersion process at 10-15 ° C. for 2-4 days. |
| priorityDate | 2012-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.