http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190067050-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd1bc8be60c9058ca466234e07a43f25 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2017-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef52765af2fa6ec11df24d229ffdcd39 |
| publicationDate | 2019-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190067050-A |
| titleOfInvention | Pickled jelly using heat or ripened melon and method of manufacturing the same |
| abstract | The present invention relates to a method for producing a food or beverage which is free from preservative food coloring, and which has good heat or mildness due to astringency, Angelica gigas, licorice, licorice, and peony, The present invention relates to a method for producing a melon pickle using melon. As a method for producing melon jujube using heat or ripened melon of the present invention, firstly melon which has been damaged by thermal or ripened melon damage and lost its commodity value is collected, and the melon is removed, and the melon After cutting into 2 slices, In order to make it crispy and chewy after washing with water, salt water is made and then the washed melon is put into it. The melted stone is put on the melon and pressed for 24 hours. Then, the salt water mixed with the melon water is discarded , The melon was transferred to another container, and then the syrup was put in. Then, the melon melted in the syrup was put into the container and the mixture was again pressurized for 24 hours with the elvan Add 2 drops of boiled water, boil for 8 hours, add Goujia, Tanggu, Angelica, and licorice, add 1 cup of vinegar and sugar to the water, The method of producing melon jujube which is nutritious, delicious, and tender when the molasses melted at a temperature of 15-20 degrees for 7 days is put into the melted melon which is secondarily processed in the thus produced amount of sugar. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220126925-A |
| priorityDate | 2017-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.