http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160139512-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99850e4581149507bcd3a8ab0d2640fd |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d15f7b2412359c3e1985bfb7d39a3e41 |
| publicationDate | 2016-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160139512-A |
| titleOfInvention | Method for manufacturing low salt kimchi using chinese cabbages and cucumbers and low salt kimchi manufactured by the same |
| abstract | The present invention relates to a method for producing low-salt kimchi using Chinese cabbage and cucumber, and a low-salt kimchi prepared thereby. The method of manufacturing low saltiness kimchi using the Chinese cabbage and cucumber according to the present invention comprises: preparing a Chinese cabbage and processing the Chinese cabbage; A cucumber processing step in which cucumber is prepared and kneaded; Preparing the sauce to be mixed with the Chinese cabbage and the cucumber; A spice combing and in-putting step of mixing the seasoning prepared in the seasoning step with pickled cabbage and cucumber; And a storage and aging step of alternately laminating the picked Chinese cabbage and the cucumber to ferment the pickled Chinese cabbage and cucumber mixed with the seasoning, wherein the step of processing the Chinese cabbage comprises the steps of removing the non- A material preparation step; Preparing a salt water solution for preparing salt water to be dipped in the Chinese cabbage; A Chinese cabbage cutting step of bisecting the Chinese cabbage in the longitudinal direction; A Chinese cabbage step of salting the halved Chinese cabbage in brine; A Chinese cabbage desalination and washing step for removing brine contained in the Chinese cabbage; And a dehydrating step of removing residual water present in the Chinese cabbage, wherein the cucumber processing step comprises: preparing a cucumber; A cucumber washing step of removing foreign matter adhering to the surface of the cucumber by using a salt water in which the Chinese cabbage is dipped; A step of rubbing the surface of the cucumber with a salt to generate a scratch, and allowing the salt to penetrate through the scratch; And a cucumber-cutting step of cross-cutting the barked cucumber in the longitudinal direction, wherein the seasoning is prepared by mixing the minced garlic, the minced ginger, the red pepper powder, the mulberry, the pear, the shrimp, the sweet potato and the sugar. According to the above-described constitution, the shape and texture of the cabbage and the cucumber can be maintained even when stored for a long time, and the cabbage and the cucumber can be quickly dipped with a small amount of salt. And the sour taste can be reduced even after the ripening of the kimchi. In addition, it is possible to solve the problem of excessive intake of sodium while retaining the original texture of kimchi, and in response to the well-being era, it can meet consumers' tastes and preferences in response to health-oriented consumer demand. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107637807-A |
| priorityDate | 2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.