http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101289335-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J27-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2011-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101289335-B1 |
| titleOfInvention | Cheonggukjang made with oven and its manufacturing method |
| abstract | It relates to Cheonggukjang made by using the oven according to the present invention and a method for manufacturing the same, the specific process is as follows. After purchasing and washing the soybeans, the soybean soaking process (S10) to be soaked in water for at least 12 hours, the soaked soybeans called in the first step in the container to be submerged in water, the container containing the soybean soaked hot air (hot air) and The soybean boiling process (S20), which is put in an oven having a steam function and a sealing function at the same time and boils the soybeans using steam at a temperature of 90 to 110 ° C. for 7 to 8 hours, and the weight of the soybeans boiled in the second step. Mixing process of soybean and rice bran mixed with 10-20% by weight of rice bran, and cleansing the crests to remove enough water, and then washing and laying crests on a bottomed container. S40), and laid a cotton cloth on the crest laid in the fourth step, and put the mixture of soybean and rice bran mixed in the third step over the cotton cloth and wrapped with the cotton cloth, and has a hot air and steam function and sealing function at the same time Hot wind condition setting for fermenting soybeans with hot air for 72 hours at 35-45 ° C by using the hot air function of the oven to mix the soybean and rice bran into the mixture (S50) and the mixture of the soybean and rice bran introduced into the oven And a fermentation process (S60), wherein the oven has a bottom plate 11 having a plurality of perforations 12 formed at the bottom of the oven 10 for discharging pressure during hot air heating, and a bottom plate 11. Drain pipe 30 is bent end is bent directly below), the supply pipe 32 for supplying water is installed on the side of the oven 10, the water level of the water supplied through the supply pipe 32 is As controlled by the sensor 20 to be flush with the inlet 31 of the drain pipe 30, when the inside of the oven 10 is filled with pressure due to hot air during the cooking process, the pressure is transmitted to the water surface, The pressured water is connected to the inlet 31 of the drain pipe 30. The water is discharged out of the oven 10 and at the same time water is replenished through the supply pipe 32 in real time by the amount of water discharged by the sensor 20, so that the inlet 31 of the drain pipe 30 is always blocked by water. Therefore, external harmful bacteria do not penetrate during cooking, and use of an oven in which moisture is present during hot air operation is included. |
| priorityDate | 2011-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.