KR960020773A - Method of producing nectar - Google Patents
Method of producing nectar Download PDFInfo
- Publication number
- KR960020773A KR960020773A KR1019940034900A KR19940034900A KR960020773A KR 960020773 A KR960020773 A KR 960020773A KR 1019940034900 A KR1019940034900 A KR 1019940034900A KR 19940034900 A KR19940034900 A KR 19940034900A KR 960020773 A KR960020773 A KR 960020773A
- Authority
- KR
- South Korea
- Prior art keywords
- filter
- natural
- days
- fermentation
- make
- Prior art date
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
본 발명은 인체에 여러 가지로 유용하도 질병치료 및 예방에 효과가 있는 감로액의 제조방법에 관한 것으로서, 감수액을 발효기에 넣고 이 감수액에 함유된 당분의 1/2이상이 알콜화되도록 30℃에서 5~7일간 발효를 시킨다음 이를 다시 제2발효기에 투입해서 4%이상 초산발효가 되도록 30~37℃에서 12~17일간 발효를 시켜 감식초를 만든후 이를 증자기에 투입하여 70~80℃에서 30~60분간 살균하고 거름종이 등을 이용하여 찌꺼지를 여과한 후 수분이 완전제거된 천연벌꿀과 천연생수를 섞어 혼합한 다음 이를 용기에 담고 밀봉하여 3~5개월동안 숙성시키고 다시 잘 여과하여 완성시키되 위 감식초와 천연벌꿀, 천연생수의 혼합비율을 중량비 40:40:20의 비율이 되도록 하여서 본 발명을 완성한다.The present invention relates to a method for producing a sensitizing solution that is effective for treating and preventing diseases even though it is useful to the human body in various ways. After fermentation for 5 ~ 7 days at ℃, put it in the second fermenter and fermentation at 30 ~ 37 ℃ for 12 ~ 17 days to make acetic acid fermentation more than 4% to make persimmon vinegar. Sterilize for 30 ~ 60 minutes in filtration, filter the grounds with filter paper, mix the natural honey and natural mineral water completely removed, mix it, put it in a container, seal it, ripen it for 3 ~ 5 months, and filter it again. To complete the present invention to complete the mixture ratio of the persimmon vinegar and natural honey, natural mineral water to the ratio of 40:40:20 by weight.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019940034900A KR960020773A (en) | 1994-12-14 | 1994-12-14 | Method of producing nectar |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019940034900A KR960020773A (en) | 1994-12-14 | 1994-12-14 | Method of producing nectar |
Publications (1)
Publication Number | Publication Date |
---|---|
KR960020773A true KR960020773A (en) | 1996-07-18 |
Family
ID=66688158
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019940034900A KR960020773A (en) | 1994-12-14 | 1994-12-14 | Method of producing nectar |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR960020773A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100750033B1 (en) * | 2006-03-27 | 2007-08-16 | 홍영희 | Fresh drink for removing bad breath |
-
1994
- 1994-12-14 KR KR1019940034900A patent/KR960020773A/en active IP Right Grant
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100750033B1 (en) * | 2006-03-27 | 2007-08-16 | 홍영희 | Fresh drink for removing bad breath |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102260621B (en) | Production method of fermented lily wine | |
KR910000188A (en) | Composition obtained from rice bran, deodorant containing this composition and method for producing same | |
JP5341411B2 (en) | Method for producing low molecular chondroitin sulfate | |
KR960020773A (en) | Method of producing nectar | |
KR19980082078A (en) | Health drink | |
DE1792362A1 (en) | Process for the production of β-amylase | |
CH674790A5 (en) | ||
KR970068889A (en) | Manufacturing method of soy sauce made from anchovy | |
CN101070515A (en) | Pine pollen, pine needle grape wire and preparing method | |
Das et al. | Vinegar from dates | |
KR960023027A (en) | Vinegar manufacturing method using pine needles | |
JP2630433B2 (en) | Brewed sake | |
CN104017731A (en) | Culture medium and culture method for cultivating coscinodiscus argus by using meat plant wastewater | |
SU1017336A1 (en) | Method of regeneration of curative peat mud | |
CN105779251A (en) | Banana-flavor honey vinegar and preparation method thereof | |
JPS59118076A (en) | Preparation of algae liquor | |
CN105779257A (en) | Lotus root and honey vinegar capable of beautifying skin and preparation method thereof | |
CA2044138A1 (en) | Process for the production of wine without the addition of sulphur products | |
KR950032603A (en) | Ginseng beer and its manufacturing method | |
KR0146723B1 (en) | Method for preparing distilled liquor made from lycii cortex radicis | |
KR930013122A (en) | Process for producing selenide yeast | |
KR101626574B1 (en) | Manufacturing method of turnip vinegar | |
AT393791B (en) | Process for the production of a cosmetic composition | |
CN114272260A (en) | Marine natural product oral liquid for relieving alcoholism and protecting liver, preparation method and application | |
KR970009620A (en) | Process for preparing Mugunghwa beverage containing effective bioactive substance |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E701 | Decision to grant or registration of patent right | ||
NORF | Unpaid initial registration fee |