http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200136174-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a7093fa3eb23c221989a187a010ef3a3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 2019-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f890f979ff01376bd3914028709b63d |
| publicationDate | 2020-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200136174-A |
| titleOfInvention | Manufacturing method of tea and sugar pickled food using trifoliate orange |
| abstract | The present invention relates to a method of manufacturing a candied food and tea using a tanja, and the method of manufacturing a pickled food using a tanja according to an embodiment of the present invention, by using at least one of baking soda, salt, and vinegar. A washing step of washing the tanja; A cutting step of cutting the dried tangja one or more times to remove the seeds, and then cutting them into slices having a preset thickness; And after mixing the sliced tangja with the prepared sugar, and aged for at least 3 months at a temperature of 10 ℃ to 18 ℃ in the shade to complete the tangja enzyme; characterized in that it comprises a. On the other hand, a method of manufacturing tea using a tanja includes a washing step of washing the tanza using at least one of baking soda, salt, and vinegar; A slicing step of separating the dried tangja into a tangja pulp and a tangja shell, so that the tangja pulp is shredded into slices having a predetermined thickness, and the tangja peel is shredded in a cut shape; The tangja pulp is put into a dryer and dried for 6 to 24 hours at a temperature of 55 to 85°C to prepare it as a goontang, and the filled tangja skin is put into a roasting container and a drying and roasting step of roasting under predetermined roasting conditions; And a packaging step of sealing and packaging a mixture of a guntan and a tanja shell in a prepared packaging material. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102546240-B1 |
| priorityDate | 2019-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.