http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160060991-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2b8a42b59493de199a1dd26be0e5c35b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2014-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75651b932a4c01590572b32340c1679f |
| publicationDate | 2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160060991-A |
| titleOfInvention | Phlomis Umbrosa Kimchi and Manufacturing Method thereof |
| abstract | The present invention relates to Phlomis umbrosa Turcz. Kimchi and a manufacturing method thereof and, more specifically, to functional and healthy Kimchi, which can maximize the functional efficiency and the flavor of Kimchi. According to the present invention, Phlomis umbrosa Turcz. Kimchi comprises: a Phlomis umbrosa Turcz. water (meat broth) manufactured by mixing and boiling Phlomis umbrosa Turcz., Acanthopanax sessiliflorus, Glycyrrhiza uralensis Fischer, jujube, and water; salted cabbage; and minor ingredients of radish shreds, red pepper powder, garlic, ginger, anchovy sauce, shrimp sauce, leek, onion, chives or leaf mustard, sodium glutamine, sugar, processed salt, and xanthan gum. |
| priorityDate | 2014-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.