http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101041417-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e525aa42b4b1f2f172e5dfa5756f88b7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2011-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46506a29462018671422e5b743c21c7d |
| publicationDate | 2011-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101041417-B1 |
| titleOfInvention | Manufacturing method of concentrated anchovy broth |
| abstract | In order to solve the manufacturing difficulties and storage difficulties and to provide a health-friendly anchovy broth that can be easily used as a natural liquid seasoning, the present invention is added to the water, 20-30% by weight relative to the water weight of the primary input But, based on the total weight of the primary input of 8 to 18% by weight of shiitake mushrooms, the step of heating and concentrating at 70 ~ 90 ℃ for 2 to 3 hours, removing the shiitake mushrooms, the primary Injecting 8-18% by weight of radish based on the total weight of the input, heating and concentrating at 70-90 ° C. for 40-60 minutes, and removing the radish, 8-8 based on the total weight of the primary input Adding 8 to 18% by weight of green onions based on 18% by weight of onions and the total weight of the primary feed, and heating and concentrating at 70 to 90 ° C. for 20 to 30 minutes; and removing the onions and the leeks. And the entirety of the primary input 3 to 13% by weight of kelp, based on the weight, and heating and concentrating at 70 to 90 ℃ for 5 to 15 minutes, and removing the kelp, 30 to 40 based on the total weight of the primary input Into the step of heating the weight of the re-anchovy for 1 to 3 hours at 70 ~ 90 ℃ and concentrated, and remove the re-anchovy, based on the total weight of the primary input of 25 to 35% by weight of the natural salt A first step comprising the step of forming a broth concentrated to 45 to 55% by weight relative to the weight of the water by stirring and stirring until the natural salt is dissolved; A second step of mixing and heating 0.02 to 0.1% by weight of grapefruit extract based on the weight of the concentrated broth to the concentrated broth; And a third step of mixing 0.2 to 0.3% by weight of oligosaccharides in the broth mixed with the grapefruit extract based on the weight of the broth mixed with the grapefruit extract and heating the mixed anhydrous broth. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101815826-B1 |
| priorityDate | 2010-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.