http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100963558-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2007-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100963558-B1 |
| titleOfInvention | Method of preparing functional garlic salt |
| abstract | The present invention is composed by pulverizing and dehydrating a common sun salt, heating to remove water, and mixed garlic extract and green onion extract in a predetermined ratio, and then frozen and heated the mixed natural salt, garlic extract, green onion extract In order to maximize the flavor of the food on the fly with only garlic salt prepared by the present invention without the need for a separate seasoning, while maintaining the active ingredient of garlic to avoid the smell of garlic can be used in various dishes and long-term The use of the fresh and clean taste can be maintained, and contains various ingredients of garlic, which relates to a manufacturing method of a functional garlic salt which is very beneficial to the human body, comprising a common sun salt and pulverizing to 30 ~ 50mesh, the Dehydrating the crushed sun salt using a centrifuge, the dehydrated sun salt 15 Removing water by heating with stirring at a temperature of 0 to 250 ° C. for 50 to 70 minutes, selecting the baked natural salt to remove water by heating while stirring to 30 to 50 mesh size, the selected natural salt 85 to 94.5 weight Mixing 5% to 10% by weight of garlic extract and 0.5 to 5% by weight of leek extract, freezing the mixed salt, garlic extract, leek extract at a temperature of -20 ~ -30 ℃ for 22 to 26 hours In addition, the frozen mixture is transferred to a vacuum chamber to remove water by heating at a temperature of 50 to 60 ° C. for 22 to 26 hours, and selecting the heated mixture to a size of 30 to 50 mesh.n n n Garlic, salt, gardenia, garlic salt |
| priorityDate | 2007-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.