http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220001787-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dd6a761a672829fdc0ed0ffa54eb14dc http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8f9e98b24f574d04c42a6edf0ff5302 |
| classificationCPCInventive | 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/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-206 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-206 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2020-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7867d7821c1d7753a4c63952ef06d61c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4d4a821a4aa7adc7428c1414e4a6f1b |
| publicationDate | 2022-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20220001787-A |
| titleOfInvention | Kimchi manufacturing method using cudrania salt matured liquid |
| abstract | The present invention relates to a method for preparing kimchi using custard salt aged liquid. The present invention is a first step of mixing salt and Cujippong leaves processed into particles of 35 microns or less and aged for a certain period of time to prepare a Cujippong salt aging solution;nA second step of pickling the washed cabbage in the aged salt solution mixed with kkujippong in the first step; A third step of preparing a seasoning by mixing a predetermined weight % of Cuji mulberry leaf powder with respect to the total weight of these materials with Neul, red pepper powder, green onion, salted fish, ginger ingredients; A fourth step of mixing the seasoning prepared in the third step and the aged kkujippong salt prepared in the first step; And it is composed of a fifth step of mixing the seasoning prepared in the fourth step with the cabbage pickled in the Cujippong salt aging solution in the second step so that the unique ingredients of the Cujippong are introduced into the space from which the moisture of the cabbage has been removed. In the third step, 0.2 to 0.5% by weight of Cuji mulberry leaf powder is mixed with the material based on the total weight of the material. |
| priorityDate | 2020-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.