http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160071968-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4402a368c8305c7c9d4747d014ba3ae3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2014-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4eb6ae753005c1c1c2a37544c8e851c6 |
| publicationDate | 2016-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160071968-A |
| titleOfInvention | High quality quick-anchovy fermented sauce with increased in lactic acid and rapid stage-fermentation and preparation method therof |
| abstract | The present invention relates to a high-quality anchovy sauce having increased lactic acid bacteria content and shortened fermentation period and a method for preparing the same. The fermented sauce anchovy is fermented at 10 to 15 ° C for 3 to 4 days by treating lactic acid bacteria L.Plantarum derived from winter kimchi, The fermented extract was mixed with salted anchovy, and fermented for 2 months to produce a high quality anchovy sauce. The characteristics of the fermented anchovy sauce were investigated. So it has an excellent effect of providing health functional anchovy sauce which provides excellent quality and carbonic acid flavor. |
| priorityDate | 2014-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.