http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150103953-A

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
filingDate 2014-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9bfb989efd5f0a54406f0e1aa285c01f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_200bfe61449d96c72870d2663654f45d
publicationDate 2015-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20150103953-A
titleOfInvention Manufacturing method of fermented salt containing ginseng steaed red juice
abstract The present invention relates to a method for producing fermented salt, comprising mixing a washed apple, a pear, a grape and a plum in a ratio of 1: 1 sugar, respectively, The dried Huangji, Angelica gigas, and Angelica gigas are mixed in water at a ratio of 1: 1, respectively, to sugar, and then the mixture is fermented and fermented to prepare a herbal fermentation broth. Adding ginseng to an extractor and steam-extracting the ginseng to prepare red ginseng solution; Preparing a mixture by mixing the fruit fermentation broth with the herbal fermentation broth and red ginseng solution; Spraying the mixture on a salt of the sun; And a step of aging the salt of the salt with the mixture sprayed thereon.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200141149-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210069833-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210065643-A
priorityDate 2014-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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