http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101299726-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_709a681ce027cb0a643c8b2d5fd8a5f2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2012-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08849a13b6211f43ac31f879be7da8bb |
| publicationDate | 2013-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101299726-B1 |
| titleOfInvention | Manufacturing method of fish kimchi sauce |
| abstract | The present invention relates to a method for producing fish kimchi sauce, and more particularly, to a method for producing fish kimchi sauce, which can be utilized as a cooking ingredient of various foods using the most widely eaten kimchi material as a main ingredient. According to an aspect of the present invention, there is provided a method for preparing a Chinese cabbage, comprising: cutting a Chinese cabbage kimchi and preparing garlic by grinding; The prepared garlic and cabbage kimchi syrup, white sugar, L- glutamate, sodium citric acid, refined salt, capsicum, perilla oil, stir-fried sesame, grapefruit extract, and any one or at least one of fish, including pollack, tuna, tuna A primary processing step of roasting by inputting a material containing any one of fish processed products including powder or extract of the mixed material; After the roasting step, the modified starch, xanthan gum, and paprika extract are added, uniformly mixed, and heated for 10 to 30 minutes to make the mixture into an alpha-form, thereby making the mixture rough. Cooling the second processed material to 40 to 75 degrees Celsius; Adding the fermented vinegar and the alcohol to the cooled material and mixing them uniformly; Filling a container in a filling machine with a mixture of fermented vinegar and alcohol; It characterized in that it comprises a step of refrigerated packaging container, in the step of cutting the cabbage kimchi and preparing the garlic crushed, the cabbage kimchi is cut into horizontal and vertical size of 10 ~ 15 × 10 ~ 15cm or Characterized in that any one of the grinding to 10-80 mesh, the method of roasting in the first processing step, characterized in that the roasting by heating in a steam heating kettle for 30-60 minutes, used in the manufacturing method The content ratio of the ingredients is based on 100 parts by weight of Chinese cabbage kimchi, 0.5-3 parts by weight garlic, 5-20 parts by weight syrup, 5-15 parts by weight sugar, 0.1-2 parts by weight of sodium L- glutamate, Among fish including 0.1-0.5 parts by weight of citric acid, 0.5-2 parts by weight of paprika extract pigment, 0.5-3 parts by weight of refined salt, 0.1-5 parts by weight of modified starch, xanthan gum 0.01-0.1 parts by weight, pollock, tuna, tuna Any one or at least either 0.5-5 parts by weight of the material comprising any one of the processed fish products including powder or extract of the material mixed with the above, 0.5-5 parts by weight of fermented vinegar, 0.005-0.03 parts by weight of capsicum, 0.1-1 parts by weight of perilla oil, Roasted sesame seeds 0.1-1 part by weight, alcohol 0.1-1.5 parts by weight, grapefruit extract is characterized in that 0.01-0.1 parts by weight. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107334119-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104687053-A |
| priorityDate | 2012-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.