http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101161220-B1
Outgoing Links
Predicate | Object |
---|---|
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
filingDate | 2009-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2012-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2012-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-101161220-B1 |
titleOfInvention | How to make liver mackerel using salt from deep sea water and deep sea water |
abstract | The present invention relates to a method for making liver mackerel, and more particularly, to a method for making liver mackerel using salt and marine deep water produced in deep sea deeper than 200m deep in sea level.n n n To this end, the present invention, gallbok, gut removal, washing and blood in the solution of additives of plant extracts in the deep sea water of the seabed deeper than 200m deep in the sea level adjusted to the salt concentration with a specific gravity of 5-12 ° Be The pretreated mackerel is deposited, and the surface of the mackerel treated with wet salting is subjected to electrostatic induction while applying a constant voltage of 3,000 to 5,000 volts for 2 to 10 hours.n n n Dried mackerel is dried salted salt mixed with non-reducing sugar with salt produced by concentrating deep sea water, then aged and packaged to sterilize to make liver mackerel.n n n n Liver mackerel, deep sea water, salt, salted, electrostatic induction, non-reducing sugar, plant extract, rice water |
priorityDate | 2009-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 232.