http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-960031589-A

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filingDate 1995-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 1996-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-960031589-A
titleOfInvention Eoseongcho-Honey Honey
abstract The present invention extracts fresh raw fish and its roots and mixes with honey (honey; acacia honey, grass seed honey, fluid honey, mixed honey, native honey), and then adds yeast (Saccharomyes Cerevisiae HANSEN) or honey vinegar honey extract, 1, It is aimed at making fermented sake with honey sagecho by fermentation and maturation by two methods of normal temperature, 2, 2 ~ 5 ℃.n n n The components of fishery herb listed in Chinese herbal medicine contain 0.0049% of volatile components in the outpost, and this volatile component is known as decanoy lacetaldehyde.n n n In addition, methyl-n-nonylketone, myrcene, myrcene, lauric aldehyde, capric aldehyde, capric acid, and cadarine , Quercitrin, isoquercitrin, reynoutrin and hyperin, among which, decanoylacetaldehyde is a sulfamine It has 10,000 times of antibacterial activity and quercitrin has a strong diuretic effect even when diluted in 100,000 times of water. Recent studies have shown that 3'-4'-dihydroxy flavonol derivatives have a routine (hypertension treatment) to enhance capillary vulnerabilities and are cis and trans-N- (4-hydroxystyryl) benzamide as potent platelet aggregation inhibitors. Is also being reported.n n n After washing fresh fresh fish and roots taken from the first to third rounds, dehydrated using centrifugal carbon, etc., and juice them. About 2 months, 2. In case of low temperature, fermentation is matured at 2 ~ 5 ℃ for about 3 months, and then filtered using filter press or ultrafiltration, and the filtrate is used as additive for feed. Help breeding.
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priorityDate 1995-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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