http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200019312-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b1a8c3e040c0515ecdc03ce29892af46 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 |
| filingDate | 2018-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcdb17b8b1883d0b0fa840a2b5ea640d |
| publicationDate | 2020-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200019312-A |
| titleOfInvention | Method for manufacturing fermented kimchi using inonotus obliquus and fermented kimchi by using the same |
| abstract | The present invention applies the resonance effect of jade (玉 / nephrite-purgatory) to each of the kimchi manufacturing process to activate healthy ingredients in kimchi and remove the inhibitory factors of health as well as adding chaga mushroom to anticancer and antioxidant It relates to a fermented kimchi production method using chaga mushroom having excellent efficacy and chaga mushroom fermented kimchi prepared using the same, far-infrared shower process for sterilizing the raw cabbage and raw subsidiary materials by the resonance effect of jade; Ox-pickling process of cutting the cabbage in the far-infrared shower and marinating it in a salt container in a low salt manner; Washing the marinated cabbage in a washing tub three times in a washing manner to remove wastes and microorganisms and salt water of the cabbage, and stepping along the grains of the cabbage leaves in a dehydration zone to naturally dehydrate and wash and dehydrate; Kimchi cow formulation and fermentation process of fermenting kimchi cow made by adding and mixing chaga mushroom concentrate concentrated by mixing raw materials and chaga mushroom with vegetables and fruits; Placing the fermented fermented kimchi cow once per cabbage leaf, sealing the cabbage containing kimchi cow in two stages in a plastic bag and sealing it; And a far-infrared aging step of removing the active corals and odors by inverting the plastic bag sealed in the inlaying process so that the spout is turned downward and kept in the jade cooling chamber. |
| priorityDate | 2018-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.