http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100702247-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2005-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2007-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100702247-B1 |
| titleOfInvention | Manufacturing method of loess |
| abstract | The present invention relates to a method for preparing loess. More specifically, in order to prevent the microbial contamination of the cuttlefish, the first step is to dry the ocher by immersing it in purified water and dissolving the purified salt in the filtered ocher liquor, and salting it with a microorganism mixed with an organic acid and ethanol in the yellow ocher brine. In order to prevent fishy and fatty acid plaque of the cutlass, the first step of immersing the first dried cutlass in a solution of sugar alcohol with a mixture of yellow earth salt brine and a moisturizing agent, and then maintaining the appropriate moisture, the second step of drying It is a manufacturing method of loess.n n n The loess of the present invention does not have rancidity, fishy smell and odor during storage distribution, and even if stored for a long time, the moisture content is constant, so it is not stiff, and eating is good, and there is little miscellaneous contamination, so it is good in taste and preservation.n n n In particular, the present invention, even after preserving after salting with a low salt solution, water activity (Aw 0.65 ~ 0.85) is properly maintained to restore the protein during cooking can provide a delicious cutlass. |
| priorityDate | 2005-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 206.