| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c65b19a18c22fa4387025d9d2836cfff |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate |
2013-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_370023de55c1495092fe33e26d09a36b |
| publicationDate |
2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20150066620-A |
| titleOfInvention |
Dried persimmons using cordyceps and method for preparing the same |
| abstract |
The present invention relates to a dried persimmon using a Chinese cabbage, and a method for producing the same, and more particularly, to a method for preventing a mold and a Chinese cabbage from occurring during a drying process by coating vegetable milliliter's Chinese cabbage with a peeled raw material, The present invention relates to a new persimmons which maximizes the texture and flavor of persimmons and their preparation. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106749742-A |
| priorityDate |
2013-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |