http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130111705-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_88e716a400acb3b1f028283727c5b271 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2012-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f3ebe6e4cf06b3f7f40ddcdb11dbaaa |
| publicationDate | 2013-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130111705-A |
| titleOfInvention | Method of manufacturing kimchi using abalone |
| abstract | The present invention relates to a method of manufacturing kimchi using abalone, and more specifically, the present invention (1) pickling step of pickling vegetables for kimchi using sun salt; (2) preparing the abalone to wash and dehydrate the abalone from the shell and foreign matter; (3) abalone broth manufacturing step of preparing abalone broth using the prepared abalone; (4) 100 parts by weight of the seasoning material, including red pepper powder, chives, onions, radishes, garlic, freshly, fish sauce, ginger, red chilli liquor, and 100 parts by weight of the abalone prepared in (2) above. Kimchi seasoning step of mixing 20 parts by weight and 30 ~ 50 parts by weight of abalone broth prepared in the above (3) and then aged for 1 to 3 hours; And (5) using the kimchi seasoning prepared in (4) comprises a kimchi manufacturing step of producing kimchi by tossing the kimchi vegetables pickled in (1). As described above, the kimchi according to the present invention further includes many nutrients such as proteins, amino acids, and minerals, and has an effect of remarkably improving taste and nutrition by adding flavor with natural ingredients including abalone. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101614288-B1 |
| priorityDate | 2012-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.