http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100249261-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_241b8e16c689bebad72be0fa65f6f09d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 |
| filingDate | 1996-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2000-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdcdf2150354c2153a9149b0b35e72ec |
| publicationDate | 2000-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100249261-B1 |
| titleOfInvention | Mushroom dried products and manufacturing method |
| abstract | The present invention is a mushroom-dried product suitable for use directly as a snack product, a snack, or as a material for soup, miso juice, etc. which can be enjoyed on the fly, and a method of manufacturing the same.n n n The present invention divides the manufacturing process into two stages.n n n The first step is a process in which the pre-washed mushrooms are cut or molded into their original shape or in a suitable thickness and shape, and then the soluble starch as a shape forming agent is impregnated into the raw material tissue in the form of an aqueous solution in order to give the product a crunchy texture. Wash fresh mushrooms in 4-5 equal portions and branch for 1-2 minutes in 5% saline. Pleurotus eryngii circular, chopped, branched, washed and naturally dehydrated. After drying, acupuncture (room temperature) for 2 hours at 25-28 Brix and dehydrate naturally. After natural watering, put it in a freezing tray and freeze it at -20 ℃. (More than 6 hours)n n n The second step is to fry the raw material which has been impregnated to maintain the original color and flavor after the first step at a significantly lower temperature than the normal atmospheric frying method under reduced pressure. It is packaged by milking for 25 to 30 minutes and deoiling. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103330193-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230023106-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170001800-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230023105-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100492282-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104351899-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030027474-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105124458-A |
| priorityDate | 1996-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.