http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100467243-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-0055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2001-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100467243-B1 |
| titleOfInvention | Seasoned laver contained butter and calcium and manufacturing method thereof |
| abstract | The present invention relates to a flavor and calcium containing flavor and a method of manufacturing the same, to replace the laver to be almost always ingested in the meal with a flavor added with butter and calcium to provide adequate fat and calcium to the human body The purpose.n n n Butter and calcium-containing flavoring of the present invention, the seasoning liquid 20 mixed with jade oil and liquid butter flavoring on both sides of the dried seaweed, seasoning material mixed with salt and calcium on one surface of the seasoning liquid is applied ( 30) is applied. Butter and calcium-containing flavoring method of the present invention comprises the steps of removing the grit and / or foreign matter in the dried laver; Firstly baking the selected dried laver into primary roasted laver; Making the first seasoning seasonings by passing the first seasoning seasonings mixed with jade oil, butter, and liquid butter flavoring on both sides of the first seasoning seasoning season by passing the first roasting seasonings between the upper and lower seasoning supply rollers; Making the secondary seasonings by passing the primary seasonings between a seasoning material supplying roller and a supporting roller for supplying seasonings mixed with salt and solid calcium; Sterilizing the secondary seasoned laver with a far infrared sterilizer; And, the step of baking the sterilized secondary seasoning. |
| priorityDate | 2001-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.