http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190043977-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_128cd0ae988a16044647066f0afa68d2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 |
| filingDate | 2017-10-19^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8323df743d3c6911333e9e95ca2ad194 |
| publicationDate | 2019-04-29^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190043977-A |
| titleOfInvention | A process for the preparation of grinded garlic sauce storable for a long time and grinded garlic sauce prepared therefrom |
| abstract | The present invention relates to a method for producing garlic sauce which can be stored for a long period of time, and garlic sauce prepared by mixing 10 to 50 parts by weight of plum and 1 to 10 parts by weight of sugar with respect to 100 parts by weight of liver garlic, The fermented product is fermented for 1 day after fermenting for 1 day after fermenting for 1 day after re-mixing. The seasoned garlic produced according to the present invention is characterized in that the catechin acid component of plum helps to inhibit harmful bacteria, It acts as a preservative and prevents spoilage at room temperature and keeps garlic flavor soft and can be kept for a long time for over a month. In addition, it is expected that garlic smell, color and taste will be kept almost unchanged even after storage for a long period of time, so that it can be used very easily and usefully. |
| priorityDate | 2017-10-19^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Showing number of triples: 1 to 49 of 49.