http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100840873-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2007-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100840873-B1 |
| titleOfInvention | Manufacturing Method of High Quality Fish Sauce Using Natural Products and Its Products |
| abstract | The present invention relates to a method for producing a high quality fish sauce using natural products and products according thereto, comprising the steps of: (a) drying dried mushrooms, horseshoe mushrooms and malt within 5% of water content; (b) grinding the dried material to a size of 1 nanometer to 2 nanometers; (c) mixing the ground pulverized mushroom: horseshoe mushroom: malt powder in a ratio of 55: 40: 5; (d) filtering the deep sea water with a diatomaceous earth filter of 0.3 MICRON to remove impurities; (e) heating the deep sea water at 50 ° C. to 70 ° C. at low temperature to condense to 6% salinity; (f) mixing the mixed mushroom powder of step (c): mixing the deep ocean water: glucose of step (e) in a ratio of 75: 20: 5; (g) fermenting for 5 to 7 days in a fermentation chamber at 25 ° C. to 35 ° C. by adding 7 g of amylase per kg of the mixed material; (h) mixing the fermented material of the above: raw anchovy: salinity 6% of deep sea water in a ratio of 40:50:10; (i) fermenting the mixed material at a temperature of 17 ° C. to 25 ° C. for 25 days to 30 days; (j) filtering the fish sauce of the fermentation is completed; (k) aging the filtered fish sauce 10 days to 15 days at a temperature of 8 ℃ to 15 ℃; (l) filtering the fish maturation of the above-mentioned aging secondary, and then packaging the product. Anchovy liquid marinated according to the manufacturing method of the present invention has no peculiar miso to give the fishy and unpleasant smell of salted fish, organic germanium, various minerals and amino acids are increased to give a light and rich taste, more versatile than the use of conventional fish sauce Can be. In addition, the manufacturing period of the fish saucer using the technology of the present invention is 35 days to 45 days, compared to the existing manufacturing period of 6 months to 1 year, it can be manufactured with a high speed, it is possible to mass-produce high quality fish sauce. In particular, salted fish is a food with high salinity, which lowers salinity by fermenting harmful factors of salted fish that can cause high blood pressure, cancer, and various diseases by using a natural salt in a low salt manner, and it contains healthy mushrooms and horseshoe mushrooms. A variety of low salt aquatic fish is produced to help the health by strengthening anti-cancer and immune enhancing function.n n n Fish sauce, manufacturing method, situation mushroom, horseshoe mushroom, deep sea water, canary, anchovy |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160139494-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100972147-B1 |
| priorityDate | 2007-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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