http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140117049-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a8476fe2d6b1a980f3c74d182188caf |
| 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/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-159 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2013-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92c3aa2dd797489e13ba603947d32a58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15ac8d3c17296e9587fb812391fb6c1a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40018f9156ed389fc0e5f85c0b49176e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e229a5e9b5ebcd1f9ce2de9c60ae40ed |
| publicationDate | 2014-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140117049-A |
| titleOfInvention | The manufacturing method of kimchi with wood cultivated ginseng |
| abstract | The present invention relates to a method for producing kimchi containing an active ingredient of goat's ginseng, which comprises a step (S10) of pickling a Chinese cabbage into a brine containing the extract of goat's ginseng (S10), a step of pickling the pickled Chinese cabbage (S30) for preparing a goat's red pepper puree by mixing red pepper powder, goat's milk extract and purified water in a powder composed of stem and root of goat's ginseng, A primary fermentation step (S40) in which the upper part of the goat's red pepper puree is covered with a cotton fiber cloth, and a piece of charcoal cut on the upper surface of the cloth is developed and aged for 2 to 5 days; (S50) in which a kimchi seasoning prepared by mixing ginger, garlic, shrimp, and salt is seasoned in the immersed cabbage to form a cabbage seasoning mixture (S50); and a seasoning mixture By mixing yangsam extract secondary fermentation step (S60) for several days aging at 5 to 10 ℃; to be composed of features. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180117871-A |
| priorityDate | 2013-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 90.