http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100938267-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-187 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1868 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2008-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100938267-B1 |
| titleOfInvention | Fish cake gas manufacturing method |
| abstract | The present invention relates to a food production method, and more particularly, to a fish cake gas manufacturing method for preparing fish cake gas using a fish cake prepared in this way as well as manufacturing fish cake using natural materials.n n n To this end, the present invention is the first step of preparing the sardine meat by dehydrating the bones and shells and guts of natural sardines and then washed several times (水洗) and then dehydrated; A second step of preparing the meat paste by mixing the prepared sardine broth with the broth of mixed fish and mixing the salt; A third step of mixing the additives into the prepared meat paste and then molding them into a desired shape; A fourth step of swaying the fish cake prepared in the third step for a set time in a set temperature range; A fifth step of steaming and then cooling the mixture between the respective meat and additives in which the fourth step is completed; A sixth step of moistening an egg in the fish cake completed in the fifth step and then frying it with bread powder; And, the fish paste gas manufacturing method characterized in that it proceeds sequentially, including a seventh step of: cooling and then packing the fried fish paste in the sixth step to a temperature of 3 ~ 13 ℃ range.n n n n Fish paste, swari, fish cake gas |
| priorityDate | 2008-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 143.