http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100671531-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2005-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2007-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100671531-B1 |
| titleOfInvention | Processing method of fragrant songpyeon using fish meat and ramie leaves |
| abstract | The present invention relates to a processing method of the fragrant songpyeon using fish meat and ramie leaves, and after drying the fish to remove the head and guts to secure the torso part after drying for 2 days after washing (S10); After steaming the body in a conventional steaming pot, extract only net meat (fish meat) and the remaining extract under the steaming pot is prepared for use in Songpyeonpi dough (S20); Steps to complete the songpso cow by combining the extracted fish meat with sesame seeds, peanuts, dried shrimps, garlic, ginger, onion and then put red pepper paste, oligosaccharides, soy sauce, ginseng powder (S30); Collecting the ramie leaves and warming slightly in brine at 80-100 ° C. and then washing (S40); Putting rice, wheat flour and fish extract soaked in the ramie leaves and water to form a kneaded blood by kneading after grinding (S50); Filling and filling the inside of the molded songpyeonpi and steaming (S60); Coating the cooking oil herb oil on the steamed songpyeon envelope to complete the oil film treatment (S70); characterized in that it comprises a, in the above mixing step (S30), the proportion of the small pieces of the songpyeon 40% by weight of fish meat, Peanut 3%, Sesame 1.5middle%, Dried Shrimp 3.5%, Garlic 0.25%, Ginger 0.25%, Onion 0.5%, Oligosaccharides 7.5%, Gochujang 40%, Soy Sauce 2%, Ginseng Powder 1.5% It is characterized in that the compounding ratio, in the above mixing step (S30), the proportion of the boiled pork pieces 40% by weight, peanuts 3% by weight, roasted sesame seeds 1.5%, dried shrimp 3.5% by weight, garlic 0.25% by weight, ginger 0.25% by weight, onion 0.5% by weight, oligosaccharide 7.5% by weight, kochujang 40% by weight, soy sauce 2% by weight, ginseng powder 1.5% by weight, characterized in that the blending ratio of the pineapple blood in the step (S50) Silver ramie leaves 12% by weight, soaked rice 50% by weight, Maekbun characterized in that 33% by weight, fish extract, 5% by weight.n n n n Fish meat, ramie leaves, songpyeon, oligosaccharide, gochujang, herb cooking oil |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101456648-B1 |
| priorityDate | 2005-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.