http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210008715-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d82da5c8c3b7473d8fedc8e6eda81f9b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01G22-35 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01G22-35 |
| filingDate | 2019-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_deab967b0954bfe131e6c002433da216 |
| publicationDate | 2021-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210008715-A |
| titleOfInvention | Method of making wood-cultivated ginseng soy sauce and soy sauce prepared from him |
| abstract | The present invention is a method for producing wild ginseng soy sauce, A step (S1) of preparing a blast furnace sap mixture; Manufacturing soy sauce (S2); The step (S3) of preparing wild ginseng soy sauce by mixing the soy sauce prepared through the soy sauce manufacturing method of the step (S2), the mixture of the blast furnace sap prepared in the step (S1), and the wild ginseng grown through the ginseng cultivation method (S3), and ; It characterized in that it comprises the step (S4) of putting the sanyangsam soy sauce prepared in step (S3) into a 500ml container and sealing it, and then aging it in a pine aging room to coat the sanyangsam soy sauce with pine flavor. According to the sanyangsam soy sauce prepared by the method for producing wildyangsam soy sauce of the present invention, The 10-year-old wild ginseng is harvested through the cultivation method of wild ginseng that can be cultivated in large quantities for a long time close to the growing environment of wild ginseng in nature, and soy sauce is manufactured using the harvested wild ginseng. It has a very beneficial effect on the human health of general consumers who consume soy sauce by allowing general consumers to ingest the nutrients of the 10-year-old mountain ginseng and the sap of the sap, which cannot be easily accessed while ingesting soy sauce. |
| priorityDate | 2019-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.