http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101371814-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2011-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101371814-B1 |
| titleOfInvention | Seasoned seaweed using salt containing sea urchin and matsutake mushrooms and its manufacturing method |
| abstract | According to the present invention, a method of preparing seasoning laver using salt including sea urchin and matsutake mushroom is the first step and laver to prepare mixed salt by mixing the sea bream powder and matsutake powder after washing and disinfecting the salt. After washing and drying, the second step of the first baking at 290 to 320 ℃, and the mixed salt and oil of the first step to the steam of the second step, and the water content of the steam at 320 to 400 ℃ 10 to It characterized in that it comprises a third step of secondary baking to 11 parts by weight. The method of preparing seasoned seaweed using salt including sea urchin and matsutake mushrooms according to the present invention does not reflect the taste and taste of consumers due to the deterioration of quality after processing and the simple manufacturing method of seasoned seaweed prepared by the conventional method. Can improve. In addition, the antimicrobial effect of sea squirt can be used to extend the shelf life of seasoned seaweed, and can also suppress nutritional benefits such as free amino acids contained in matsutake mushrooms and body lipids when ingested. |
| priorityDate | 2011-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.