http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100557818-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2003-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100557818-B1 |
| titleOfInvention | Seaweed pickle manufacturing method |
| abstract | The present invention relates to a method for manufacturing seaweed pickles, and more specifically, to prepare a new pickle by adding seasoning liquid to the seaweed, a method of manufacturing seaweed pickles that can be eaten side by side when eating Western dishes such as hamburgers, chicken, pizza, sandwiches or Korean dishes It is about.n n n It is an object of the present invention to provide a method for preparing seaweed pickles that can improve nutrition and taste by aging seaweed containing various nutrients such as protein, sugar, fiber, calcium and the like.n n n In addition, another object of the present invention is to maintain a sweet and sour taste in a proper salty taste, clean aftertaste, excellent fragrance, excellent texture and a crispy texture when chewed with hard and dense tissue, The present invention provides a method for manufacturing seaweed pickles that can be stored for a long time.n n n The constitution of the present invention for achieving the above object is a first step of cooling the seaweed after ripening in salt-dissolved water; A second step of dewatering by separating only the stem portion from the seaweed and immersing in water, followed by dehydration; High fructose, water, vinegar, salt, glycine, taste liquor, sorbitol, calcium chloride, ammonium alum, cinnamon, allspice is mixed to make a seasoning liquid, and the seasoning liquid 40 to 60% by weight of seaweed stem 40 to 60% by weight A third step; Characterized in that the fourth step of aging the seaweed stem mixed with the seasoning solution for 1 to 3 days.n n n Seaweed, stalks, pickles, spices, condiments |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100998651-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101071396-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100865894-B1 |
| priorityDate | 2003-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.