http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101114977-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c411ece9e1c64aefef46e8559bc5cdb |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2011-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_baae3fde55511446bb37417bbcd1e28b |
| publicationDate | 2012-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101114977-B1 |
| titleOfInvention | Manufacturing method of Neung mushroom ssamjang and Neung mushroom ssamjang |
| abstract | The present invention relates to a method for producing chopped mushroom ssamjang and the chopped mushroom ssamjang produced by the same, more specifically, to dry the chopped mushrooms to provide a chewing taste, roughly crushed and supplied with a syrup using malt without using water. The present invention relates to a method for producing yam ssamjang and chopped mushroom ssamjang prepared by mixing various ingredients and aging at a predetermined temperature to produce good taste and nutrition. The present invention is 15 to 25% by weight of barley rice in a pot and supply sufficient water to heat for 30 to 60 minutes at a temperature of 90 ~ 120 ℃ to prepare a barley rice rice, well prepared 30 to 50% by weight meju crusher Crushed into powder to the size of 0.5 ~ 2mm, 5 ~ 20% by weight of the pepper and sesame seeds separated into pulverized powder to the size of 0.1 ~ 1.2mm in the grinder, and then chungyang pepper 3 ~ Preparing a primary mixture by grinding 10% by weight of powder in a grinder to a size of 0.05-1 mm (S1); Feed 3 ~ 15% by weight of dried chopped mushrooms to grinder and grind it roughly to 0.1 ~ 1.5mm, and grind 3 ~ 10% by weight of malt finely to make 0.05 ~ 1mm to make sweet syrup. Preparing a secondary mixture to prepare (S2); Preparing a tertiary mixture by preparing 3 to 10 wt% of salt in a size of 0.5 to 2 mm (S3); After mixing the first, second, and tertiary mixture is put into a jar is characterized in that it is made through a aging step (S4) for 13 to 18 days at a temperature of 20 ~ 26 ℃. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150061536-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105520123-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101613840-B1 |
| priorityDate | 2011-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.