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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 4. Отображено 4.
06-07-2018 дата публикации

METHOD FOR MANUFACTURING VINEGAR USING PINE NEEDLES AND MUNG BEANS AND VINEGAR MANUFACTURED BY SAME

Номер: KR101875486B1
Автор: SEONG SE HYUN, KANG DONG KYOON, RYU HYEON JEONG, KIM HYUN SEOK, CHOE SO YOUNG, RYU JUNG A
Принадлежит: KYONGSANGBUK-DO AGR ICULTURAL TECHNOLOGY ADMINISTRATION

The present invention provides vinegar and a manufacturing method for the same. According to an embodiment of the present invention, the manufacturing method for vinegar includes: a step of steaming 100 parts by weight of grains, 3-3.4 parts by weight of pine needles, and 5-6 parts by weight of mung beans and cooling the same at a room temperature; a step of performing a first dipping work by containing a mixture in a container after grinding the mung beans and mixing the ground mung beans, 18-20 parts by weight of yeast, and 150 parts by weight of water into the cooled grains and the pine needles; a step of separating a first filtrate and a first raw rice wine by compressing and filtering a first dipping liquid and mixing the first raw rice wine with the water; a step of mixing 50 parts by weight of the grains with 9-10 parts by weight of the yeast after steaming the 50 parts by weight of the grains and cooling the same at the room temperature, and performing a second dipping work by mixing ...

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Номер записи: 1
10-10-2018 дата публикации

PURE LIQUOR PRODUCT USING PINE NEEDLE AND VIGNA RADIATA AND PREPARING METHOD THEREOF

Номер: KR101906290B1
Автор: SEONG SE HYUN, KANG DONG KYOON, RYU HYEON JEONG, KIM HYUN SEOK, CHOE SO YOUNG, RYU JUNG A
Принадлежит: KYONGSANGBUK-DO AGR ICULTURAL TECHNOLOGY ADMINISTRATION

Disclosed are a pure liquor product and a preparing method thereof. According to an embodiment of the present invention, the pure liquor preparing method includes the steps of: steaming 100 parts by weight of grains, 3-3.4 parts by weight of pine needles, and 5-6 parts by weight of Vigna radiata and cooling the steamed ingredients at room temperature; crushing the Vigna radiata, mixing the crushed Vigna radiata, 18-20 parts by weight of yeast, and 150 parts by weight of water to the cooled grains and pine needles, and storing the mixture in a container to execute a first immersing operation; steaming 50 parts by weight of the grains, cooling the grains at room temperature, mixing the grains with 9-10 parts by weight of yeast, mixing a first filtrate prepared by pressing and filtering the liquid obtained after the first immersing operation with 50 parts by weight of water, and storing the mixture in a container to execute a second immersing operation; steaming 25 parts by weight of the grains ...

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Номер записи: 2
02-02-2018 дата публикации

METHOD FOR PRODUCING PERSIMMON VINEGAR WITH IMPROVED FUNCTIONALITY AND AROMA

Номер: KR1020180011591A
Автор: KANG DONG KYOON, YOON SUNG RAN, SEONG JEON JOONG, RYU JUNG A
Принадлежит:

Disclosed is a method for producing persimmon vinegar with improved functionality and aroma. According to an embodiment of the present invention, the method for producing the persimmon vinegar with improved functionality and aroma comprises the following steps: mixing ground permission with an additive solution which contains at least one selected from the group composed of a pear extract or an apple extract; carrying out alcohol fermentation by inoculating a yeast culture solution into the mixture solution; filtering the alcohol-ferment solution; and carrying out acetic fermentation by inoculating acetobacter into the filtered solution. COPYRIGHT KIPO 2018 (AA) Persimmon (BB) Persimmon + pear (CC) Persimmon + apple ...

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Номер записи: 3
10-10-2018 дата публикации

METHOD OF MANUFACTURING RICE WINE USING PINE NEEDLES AND MUNG BEANS AND RICE WINE MANUFACTURED THROUGH SAME

Номер: KR101906291B1
Автор: SEONG SE HYUN, KO JIN YONG, KANG DONG KYOON, LEE JAE JUNG, RYU HYEON JEONG, RYU JUNG A, CHOE SO YOUNG, KIM GEUM SUN
Принадлежит: KYONGSANGBUK-DO AGR ICULTURAL TECHNOLOGY ADMINISTRATION

Disclosed are a rice wine and a manufacturing method thereof. According to an embodiment of the present invention, the method includes: a step of making dough by mixing 100 parts by weight of rice powder with 110-120 parts by weight of water and mixing the dough with 19-20 parts by weight of yeast to ferment a seed mash in a container; a step of steaming 150 parts by weight of grains, 4.5-5.0 parts by weight of pine needles, and 8.0-8.5 parts by weight of mung beans and cooling the steamed ingredients at room temperature; a step of smashing the mung beans, mixing the grains and pine needles with the smashed mung beans, 28-32 parts by weight of yeast, and the seed mash and putting the mixture in the container for primary fermentation; a step of steaming 75 parts by weight of grains and cooling the grains at room temperature, mixing the grains with 14-16 parts by weight of yeast, mixing the mixture with a primary filtrate, which is made by compressing and filtering a primary mash, and 100 ...

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Номер записи: 4