http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200111907-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4a4be04e23e7d90cd4c2e7e95699ab0c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_16e32696fd33bb9eb74910b33ee8c289 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2019-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03e74d486d730807c47c0beedd596836 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0babbd72a758f4c128244ee39f5b2e0f |
| publicationDate | 2020-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200111907-A |
| titleOfInvention | Manufacturing Method of Salting Kimchi Cabbage Using Vacuum Packaging and Salting Cabbage the Same |
| abstract | The present invention relates to a method for producing pickled cabbage using a vacuum packaging method. More specifically, the steps of washing and trimming the cabbage to make a plurality of incisions, making a 10-15% saturated edible solution by dissolving salt in water, and putting the cabbage into a film bag for vacuum packaging and filling the saline solution. Fill the bag with saturated saline and apply a vacuum, and in an instant, the saturated saline solution is evenly salted on the cabbage with the convex portion and the leaf vegetable portion of the cabbage. It is a method for producing pickled cabbage using a vacuum packaging method, comprising the step of lowering the temperature of the packaged cabbage to 0°C to -3°C to stop respiration and enzyme activities to maintain the freshness of the cabbage. The vacuum-packed pickled cabbage of the present invention does not cause respiration or enzymatic action, and thus browning or softening of pickled cabbage does not occur during storage and distribution. Therefore, it is possible to store kimchi while storing fresh pickled cabbage for a long period of time, so it is possible to provide kimchi like cabbage harvested in season. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114831292-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114831292-B |
| priorityDate | 2019-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.