http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101155082-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 |
| filingDate | 2009-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101155082-B1 |
| titleOfInvention | Seaweed Salad Manufacturing Method |
| abstract | The present invention relates to a seaweed salad manufacturing method that allows the user to select a desired color for the color and texture of the various seaweed, the overall color harmony in the manufacture of a salad made by mixing a variety of seaweed, more specifically, a long time distribution process In order to give the color and texture that can remain the most unchanged, and to give the most palatability and texture, the blanching process and the pigment fixing process are carried out through drinking water containing alkali additives, and the seasoning liquid is mainly immersed in sugars. Ingredients of seaweed salad, sea urchins, crab bears, stone ferns, giraffe grass, ginkgo biloba, sesame ferns, lumps, black buckwheat, seaweed, and kelp can be brought to the optimal texture and taste. Color and texture are achieved and even the overall color harmony of seaweed salad is used. That can be configured by selecting relates to a long time flavor, color, seaweed salad preparation that a general increase in the texture acceptability prevent browning and seasoning with even kept.n n n To this end, the present invention is a seaweed salad manufacturing method is prepared by mixing two or more seaweed selected from forked crab, sol, fern, giraffe grass, gwachocho, trigonosa, lumpy fern, black sea bream, seaweed or kelp The seaweed salad manufacturing method comprises: a blanching process of distilling seaweed or kelp in each seaweed for 10 seconds to 2 minutes in water containing an alkali additive of 80 ° C. to 100 ° C .; A pigment fixing process of immersing each seaweed in drinking water to which a pigment is added to maintain the desired color for a predetermined time for the forked sea urchin, sol, fern, giraffe grass or ginseng among the seaweed; Washing each seaweed that has been fixed and separated from immersed drinking water and washing with water; A blending process of mixing the washed seaweeds at a predetermined blending ratio; Seasoning process for adding the blended seaweed blend to seasoning liquid; It comprises a; packing process for receiving the compound in a packaging container and sealing.n n n n Seaweed, salad, fork, sol, fern, giraffe, gyocho, semolina, lump, black sea bream, seaweed, kelp, browning, blanching |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200062987-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101459110-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101436388-B1 |
| priorityDate | 2009-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.