http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190014793-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3028214a1515feac17f765fed4dd21dc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2017-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dfa6e45f5fc65ce7f0b771319083d68d |
| publicationDate | 2019-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190014793-A |
| titleOfInvention | method for making kimchi |
| abstract | The present invention relates to a Chinese cabbage preparing step of preparing pickled Chinese cabbage; A step of preparing a sweet persimmon juice with thick mucilage using a matured persimmon having mucus component; A step of preparing Kimchi by mixing the prepared persimmon juice with a sauce containing radish, red pepper powder, garlic, fish sauce, onion, ginger, and refined salt; A seasoning seasoning step for seasoning the Kimchi produced in the step of preparing Kimchi in the pickled Chinese cabbage prepared in the Chinese cabbage preparation step; And a kimchi storing step of storing the kimchi prepared by chewing the Kimchi. The present invention also provides a method of manufacturing a Kimchi having a sweet persimmon juice added thereto, So that it can be substituted. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220072103-A |
| priorityDate | 2017-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.