http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100447335-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C25-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C25-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-00 |
| filingDate | 2002-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100447335-B1 |
| titleOfInvention | The technique of salting mackerel using of bamboo salt and the mackerel in bamboo salt |
| abstract | The present invention relates to a method for producing liver mackerel using bamboo salt and to a liver mackerel produced by the same method, while salting mackerel with bamboo salt which is beneficial to human body to maintain the taste and nutrients of mackerel containing rich minerals and alkaline clean ingredients It is possible to remove fishy fishy and extend the shelf life of fish, as well as to remove the backbone of thick flesh and to make a uniform salting in the flesh.n n n The present invention is the first step of separating the guts of the mackerel and removing the head and spine, the second step of washing the polished mackerel in sea water, the third step of natural dehydration for surface drying, A fourth step of immersing the mackerel in water for dissolving antibacterial bamboo salt for a predetermined time and salting the mackerel, a fifth step of drying the sea breeze by draining the salted mackerel, and a sixth step of vacuum-packing and storing the processed liver mackerel under vacuum It provides liver liver mackerel manufacturing method using bamboo salt, characterized in that consisting of and prepared liver mackerel.n n n The present invention salts mackerel with bamboo salt, which is beneficial to the human body, thereby maintaining the taste and nutrients of mackerel containing rich minerals and alkaline clean ingredients, removing fishy fishy uniqueness and extending shelf life by strengthening antiseptic function. In addition, the raw mackerel, which has been removed to the spine, is made with an antibacterial bamboo salt to make the osmosis evenly, and the meat is packed in a vacuum so that the blood does not settle after packing, thereby maintaining freshness and taste, as well as the meat itself being chewy and savory. It enhances the taste and improves the marketability of liver mackerel. |
| priorityDate | 2002-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.