http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100549186-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2003-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100549186-B1 |
| titleOfInvention | Manufacturing method of dried fig processed product |
| abstract | The present invention relates to a method for producing a new type of dried figs that are softened by increasing the water content by steam processing, and comprising the steps of preparing softened figs by steam processing dried figs, and agar in water Put and heat to make agar solution, mix the sugar solution to this agar solution and concentrate by adding heat to prepare agar jelly stock solution. Release agent that penetrates the agar jelly solution to the fig to make it jelly, and concentrates with 77 ~ 78 Brix agar jelly solution in the process of condensation, and then removes the agar jelly penetrated into the agar jelly solution to improve taste and prevent sticking. After coating, it consists of a process of processing of apricots which is separated by a grain and cooled and packed. On the other hand, after steaming and drying the dried figs to prepare a wet agitated fig, mixing the sugar additives to the agar solution and then condensed by heating to prepare agar jelly stock solution, and agar jelly concentrated to 77 ~ 78 Brix Different types of dry figs consisted of wet moistening and processing steps, which are prepared by adding wet moistening figs to the stock solution, cooling and coagulating them, shaping, improving taste, and applying a release agent to prevent sticking, followed by drying, cooling, and packing. Processed products can also be manufactured.n n n n Dry Fig, Agar Jelly, Al Fig, Wet Fig |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210123812-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101661071-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200097155-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220024231-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101478904-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200100254-A |
| priorityDate | 2003-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.