http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100771929-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f07977e007dded02bdc25bfb2891bc40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18fd9aed52d9a65738c26aad87baa8a4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2006-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e50dc96d834bb53ed224ee1ba4380853 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e31a40df33c85bea197fc240cf0fd0be http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d496fb5b5e3503d43f089a8b1458ec11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2acbeb1a877d049811d9dd93869b0de2 |
| publicationDate | 2007-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100771929-B1 |
| titleOfInvention | Instant onion seafood miso soup and its manufacturing method |
| abstract | The present invention relates to an instant onion seafood miso soup having a thrombolytic ability and a method for manufacturing the same, the powdered white miso powder (10) and pulverized after drying hot white miso at 30 to 40 ° C. In order to give a unique preservation and flavor, with respect to 100% by weight of white miso powder, 5% by weight of the fumigation liquid sprayed 2 to 3 times at a rate of 20% by weight spray drying and drying step at 20 ~ 30 ℃ (20) And, in order to give the nutrition and physiological function and characteristic flavor of the middera, the middera (mound) is screened and finely seasoned at 90-98 ° C, and then dried by hot air drying to grind it. (30) and the onion powdering step (40) to grind and crush the onion and then hot-air dried at 30 ~ 40 ℃, the smoked sprayed white miso powder 54 to 65% by weight, meder (powder) powder 8 ~ 10 wt%, onion powder 6 ~ 8 wt%, garlic powder 6 ~ 8 wt%, soft Red pepper powder 1 to 2% by weight, anchovy powder 6 to 8% by weight, dried seaweed 6 to 8% by weight, dried green onion 1 to 2% by weight to add a thrombosis characterized in that it comprises a mixing step (50) It is about instant onion seafood miso soup with the ability. |
| priorityDate | 2006-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.