MANUFACTURING METHOD OF ALLIUM HOOKERI JANGAJJI
PURPOSE: A producing method of pickled Allium hookeri with excellent taste is provided to offer anticancer, blood purification, bowel movement promotion, and diabetes symptom treating functions. CONSTITUTION: A producing method of pickled Allium hookeri comprises the following steps: salting 100 par...
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| description | PURPOSE: A producing method of pickled Allium hookeri with excellent taste is provided to offer anticancer, blood purification, bowel movement promotion, and diabetes symptom treating functions. CONSTITUTION: A producing method of pickled Allium hookeri comprises the following steps: salting 100 parts of Allium hookeri leaves by weight, 5-15 parts of Allium hookeri rachis by weight, and 20-30 parts of rachis roots by weight in salt water, and aging the Allium hookeri ingredients at 15-25 deg. C for 4-6 hours(S101); removing the moisture from the aged Allium hookeri ingredients(S103); mixing the Allium hookeri ingredients with 80-100 parts of soy sauce by weight, 3-5 parts of vinegar by weight, 80-100 parts of sugar by weight, and 200-300 parts of yellow soil water by weight, and heating the mixture(S105); adding 10-20 parts of Allium hookeri powder by weight to 100 parts of heated mixture by weight(S107); and low temperature aging the mixture at 10-15 deg. C for 25-35 days(S109). [Reference numerals] (AA) Start; (BB) Finish; (S101) Aging Allium hookeri; (S103) Removing the moisture; (S105) Mixing and heating; (S107) Mixing Allium hookeri powder; (S109) Low-temperature aging |
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CONSTITUTION: A producing method of pickled Allium hookeri comprises the following steps: salting 100 parts of Allium hookeri leaves by weight, 5-15 parts of Allium hookeri rachis by weight, and 20-30 parts of rachis roots by weight in salt water, and aging the Allium hookeri ingredients at 15-25 deg. C for 4-6 hours(S101); removing the moisture from the aged Allium hookeri ingredients(S103); mixing the Allium hookeri ingredients with 80-100 parts of soy sauce by weight, 3-5 parts of vinegar by weight, 80-100 parts of sugar by weight, and 200-300 parts of yellow soil water by weight, and heating the mixture(S105); adding 10-20 parts of Allium hookeri powder by weight to 100 parts of heated mixture by weight(S107); and low temperature aging the mixture at 10-15 deg. C for 25-35 days(S109). [Reference numerals] (AA) Start; (BB) Finish; (S101) Aging Allium hookeri; (S103) Removing the moisture; (S105) Mixing and heating; (S107) Mixing Allium hookeri powder; (S109) Low-temperature aging</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20121030&DB=EPODOC&CC=KR&NR=20120119205A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20121030&DB=EPODOC&CC=KR&NR=20120119205A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JEON, EUN SOOK</creatorcontrib><title>MANUFACTURING METHOD OF ALLIUM HOOKERI JANGAJJI</title><description>PURPOSE: A producing method of pickled Allium hookeri with excellent taste is provided to offer anticancer, blood purification, bowel movement promotion, and diabetes symptom treating functions. 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[Reference numerals] (AA) Start; (BB) Finish; (S101) Aging Allium hookeri; (S103) Removing the moisture; (S105) Mixing and heating; (S107) Mixing Allium hookeri powder; (S109) Low-temperature aging</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND3dfQLdXN0DgkN8vRzV_B1DfHwd1Hwd1Nw9PHxDPVV8PD393YN8lTwcvRzd_Ty8uRhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfHeQUYGhkBkaGlkYOpoTJwqAJmyJr0</recordid><startdate>20121030</startdate><enddate>20121030</enddate><creator>JEON, EUN SOOK</creator><scope>EVB</scope></search><sort><creationdate>20121030</creationdate><title>MANUFACTURING METHOD OF ALLIUM HOOKERI JANGAJJI</title><author>JEON, EUN SOOK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20120119205A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2012</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JEON, EUN SOOK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JEON, EUN SOOK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHOD OF ALLIUM HOOKERI JANGAJJI</title><date>2012-10-30</date><risdate>2012</risdate><abstract>PURPOSE: A producing method of pickled Allium hookeri with excellent taste is provided to offer anticancer, blood purification, bowel movement promotion, and diabetes symptom treating functions. CONSTITUTION: A producing method of pickled Allium hookeri comprises the following steps: salting 100 parts of Allium hookeri leaves by weight, 5-15 parts of Allium hookeri rachis by weight, and 20-30 parts of rachis roots by weight in salt water, and aging the Allium hookeri ingredients at 15-25 deg. C for 4-6 hours(S101); removing the moisture from the aged Allium hookeri ingredients(S103); mixing the Allium hookeri ingredients with 80-100 parts of soy sauce by weight, 3-5 parts of vinegar by weight, 80-100 parts of sugar by weight, and 200-300 parts of yellow soil water by weight, and heating the mixture(S105); adding 10-20 parts of Allium hookeri powder by weight to 100 parts of heated mixture by weight(S107); and low temperature aging the mixture at 10-15 deg. C for 25-35 days(S109). [Reference numerals] (AA) Start; (BB) Finish; (S101) Aging Allium hookeri; (S103) Removing the moisture; (S105) Mixing and heating; (S107) Mixing Allium hookeri powder; (S109) Low-temperature aging</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MANUFACTURING METHOD OF ALLIUM HOOKERI JANGAJJI |
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