http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190018249-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_63034e0d358b353d9ebaf6f4154e18a8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2017-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dfa6db7c5c56dca6c7eae128650d9ecc |
| publicationDate | 2019-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190018249-A |
| titleOfInvention | Manufacturing method of Soy Sauce using Licorice, Acanthopanax and Japanese Apricot Syrup and Soy Sauce manufactured thereof |
| abstract | The present invention relates to a method for producing soy sauce using licorice, oak, and plum wine, and soy sauce using licorice, oak, and plum wine produced by the same, wherein the step of soaking soybeans in a gonade extract to call beans (step 1); Adding the soaked soybeans to the plantain extract and boiling (step 2); The step of crushing the boiled beans and adding Meongjeolla vine leaf powder and forming Meju (step 3); Fermenting the dried meju and drying it to prepare a fermented meju (Step 4); Adding the brine, the fermented meju and the open wood into a pot and aging (step 5); (Step 6) of filtering the salt water immersed in the aged fermented meju to make soy sauce; (Step 7) of adding licorice, oak and plum extract to the soy sauce, and heating the soy sauce to prepare a soy sauce by a conventional method. There are advantages to be able to. |
| priorityDate | 2017-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.