http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100381914-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2000-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100381914-B1 |
| titleOfInvention | Preparation Method of Salted Green Hijiki |
| abstract | The present invention relates to a method for producing salted salt, and more particularly, salted salted fish having an appearance, texture and inherent flavor, which gives a bright green and fresh feeling peculiar to brown seaweed without the use of pigments by using heat treatment, cooling, and salting treatment. It relates to a manufacturing method of.n n n The method for preparing salted salt of the present invention comprises the first heat treatment step of keeping the salt in fresh water or fresh sea water for 5 to 40 minutes by raising the temperature to 20 to 70 ° C;n n n A second heat treatment step of heating to a temperature of 80 to 100 ° C. after the first heat treatment step and heating for 3 to 180 seconds;n n n Quenching 톳 in cold water at 7-15 ° C. after the second heat treatment step;n n n A primary dyeing step of dipping the brine for 2 to 48 hours in a brine having a water temperature of 5 to 20 ° C. and having a salinity of 5 to 20%, and a salt of 2 to 10 times based on the weight of the brine after the quenching step;n n n A second dyeing step of putting the first salted 톳 into a container, spraying 40% of the salt of the formulation with respect to the weight of the 톳, pressing it with barb and pouring saturated brine into the salt container to allow salt to penetrate into the body;n n n In the second salting, the brine water temperature is 5-20 ℃, and the salting degree is 15-30%, and the salt is immersed for 2 to 10 times in 12 to 48 hours while stirring up and down at 6 to 6 times intervals based on the weight of the salt. Secondary dyeing is carried out so that the salinity of is 25% or more.n n n Removing brine from the brine 톳 after the second salting step;n n n It is characterized in that it comprises the step of storing the cold salt by removing the salt salt 된 removed brine vacuum packaging or inert gas. |
| priorityDate | 2000-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.