http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101343780-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0192149ac9ab4352f86ecf52b70825e1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 |
| filingDate | 2012-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5cb1ada9b32ad26ee4732d162588aed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e11b877586845f73797f2696275e6848 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2514585633c7470125d48a8dd0e3609a |
| publicationDate | 2013-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101343780-B1 |
| titleOfInvention | Method of manufacturing tea using dried shiitake mushrooms |
| abstract | The present invention relates to a method of manufacturing tea using dried shiitake mushrooms and to dried tea shiitake mushrooms prepared by the same, and more particularly to improve tea's peculiar taste, fishy taste and aroma of dried shiitake mushrooms. Cutting and slicing the selected dried shiitake mushrooms to 1.5 cm to 2.0 cm; Mixing 200 parts by weight of water based on 100 parts by weight of the dried shiitake mushrooms and aging at 38 ° C. to 42 ° C. for 24 to 27 hours; Steaming the aged shiitake mushrooms in a steamer at a temperature of 80 ° C. to 120 ° C. for 10 to 20 minutes; First drying the steamed shiitake mushrooms at a temperature of 60 ° C. to 70 ° C. for 8 to 10 hours so that the water content is 30% to 40%; A first steaming step of first drying the dried shiitake mushroom at a temperature of 180 ° C. to 200 ° C. for 1 hour; A second quenching step of quenching the first chopped shiitake mushrooms at 100 ° C. to 110 ° C. for 2 hours; A third quenching step of quenching the second chopped shiitake mushroom for three hours at a temperature of 70 ° C. to 80 ° C. for three hours; And a method of manufacturing tea using dry shiitake mushrooms, comprising the steps of drying the shiitake mushrooms after the third steaming is completed using a dryer equipped with a blower will be. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200077363-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102216760-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101673573-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101783912-B1 |
| priorityDate | 2012-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.