http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170002050-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2a18eda602827dccd04f5a552cfe9c60 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2015-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_279734f4434d9137a26be9f548fa8ee8 |
| publicationDate | 2017-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170002050-A |
| titleOfInvention | The natural brewing vinegarmade containing effective ingredient of mud and its producing method |
| abstract | The present invention relates to an effective ingredient of a mud powder, mud wax, bean berries, goji pomace, dandelion, root buttonhole, oak, eggplant, angelica, ginger, red pepper powder, black bean, The present invention relates to a natural vinegar containing an effective ingredient of a mud which can promote fermentation by far infrared rays emitted from a mud and a preparation method thereof, Removing the foreign matter and the salt water, drying and passing the water to receive the mud water containing the effective ingredient of the mud; Wherein 80 to 120 parts by weight of mustard berries, 80 to 120 parts by weight of gujispoon, 80 to 120 parts by weight of dandelion, 80 to 120 parts by weight of root button roots, 80 to 120 parts by weight of mandarin branches, 120 to 120 parts by weight of red pepper powder, 80 to 120 parts by weight of black bean powder and 80 to 120 parts by weight of roasted green bean powder Pulverizing the mixture, mixing the mixture at a ratio of 90 to 110 parts by weight of mud lipid per 100 parts by weight of the mixed pulverized product, boiling the mixture for 3 to 4 hours, and concentrating the concentrate; Preparing a rice cake by removing the rice which has been subjected to the semi-process and the wetting process, and then preparing the rice cake by adding high pressure steam to the rice cake; 15 to 25 parts by weight of the concentrate of the medicinal material, 70 to 80 parts by weight of mud japonica and 60 to 70 parts by weight of koji are mixed and kneaded in 100 parts by weight of 100 parts by weight of the capsicum, sealed in a jar, A fermentation step for fermentation; And aging the contents of the jar which have undergone the fermentation step, transferred to another jar and aged for 5 years. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200001783-U http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102119417-B1 |
| priorityDate | 2015-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.