http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100574566-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6176ceb9082e4f516fcd4622f2555c50 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2004-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5abed5674225df62401671133840858f |
| publicationDate | 2006-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100574566-B1 |
| titleOfInvention | Manufacturing method of broth for water cold noodles |
| abstract | The present invention can be put in a constant amount of ingredients and broth all the time to prepare a unique flavor broth added to the cold noodles in the bowl so that you can cook the same taste of water cold noodles can be eaten as a healthy diet in summer The method relates to a method for preparing water broth for water cold noodles, in particular, `` Add 6.6 g of selected natural salt to 20 ml of clear and purified water, heat and boil this salt until it is completely dissolved, and then cool it naturally. To remove the impurities using the first step to obtain a preliminary broth, and 3.2 to 3.5g amino acid and 15 to 18g of sugar to the preliminary broth obtained through the first step, and then heated at about 100 ℃ Boil again for 2 to 3 minutes to obtain intermediate broth and beef taste in intermediate broth obtained through the second stage After adding 6 ~ 6.5g of raw material, it is heated for about 1 ~ 2 minutes at the intermediate thermal power of about 50 ℃, and then heated for about 1 ~ 2 minutes at the strong thermal power of about 100 ℃, and then about 30 ~ 40 ℃ Boil it with a weak thermal power, and heat it three times in sequence and cool it naturally in a shaded cool place to obtain a broth stock solution, and cleanly clean the broth stock solution through the third stage process. It is composed of the fourth step of putting the final broth obtained by adding 2 to 3 ml of edible glacial acetic acid and mixing again after adding 667 to 700 ml of water. It features.n n n By adding the appropriate amount of broth to maintain a certain concentration of taste and temperature to the cold noodles sari in the bowl of the broth obtained through the manufacturing method according to the present invention as described above, anyone can easily and conveniently cook the water cold noodles of the same taste at home You can enjoy it all the time, and you can easily and simply provide delicious water noodle at the general restaurants, which will not only give your customers a taste of taste every time you eat, but also increase your income by maximizing restaurant advertisement and securing various menus of your business. do.n n n Watercress noodles, broth, amino acids, flavorings, glacial acetic acid |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100930214-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100944765-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101603750-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170094780-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220096344-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102567374-B1 |
| priorityDate | 2004-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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