http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150080042-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b52b6737f6f9f4da10126a8b26542e3c |
| 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/A23B7-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-157 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2013-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27ac426cfe233c54738c1a718a12493e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_487e4a4bad0844b3d8335fa47e13ada4 |
| publicationDate | 2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150080042-A |
| titleOfInvention | The method for making a enhanced preservation of the low-salt Kimchi |
| abstract | The present invention relates to a method for producing a low-salt kimchi having enhanced storability, comprising the steps of: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water at a weight ratio of 1: 5 and then extracting at a temperature of 85 ° C to 95 ° C for 2 hours; (d) lyophilizing the extract obtained by filtering the material of step (c) to prepare a water-soluble powder; (e) drying the mushroom with a water content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (f) mixing the material of step (e): purified water in a weight ratio of 1: 5 and extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours; (g) lyophilizing the extract obtained by filtering the material of step (f) to prepare a water-soluble powder; (h) mixing the powder of step (d) and the powder of step (g) in a weight ratio of 1: 100 to 10: 100; (i) mixing the ingredients of step (h) in red pepper powder at a weight ratio of 0.2% to 5%; (j) mixing the material of step (i) with purified water in a volume ratio of 1: 1 to 3: 1 and aging at a temperature of 15 ° C to 20 ° C for 3 hours to 5 hours; (k) grinding and aging the aged red pepper powder, garlic, ginger, welsh onion, parsley, shrimp, juice, and radish in the step (j); (1) the material of step (j): the material of step (k) is mixed at a weight ratio of 1:10 to 5:10, and aged for 2 to 3 hours at a temperature of 10 ° C to 20 ° C; (m) adding edible salt to the drinking water to produce salt water having a salt content of 5% to 15%; (o) adding the Chinese cabbage to the brine of step (m), soaking it for 1 to 6 hours, and then washing; (p) removing the water of the salted Chinese cabbage of step (o) and preparing it; (q) adding the material of step (l) to the material of step (p) to manufacture and commercialize the kimchi. |
| priorityDate | 2013-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.