http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101463920-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6c82e96da48bb75f2afd1e8756b44d5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-212 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-8962 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2013-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3de22cdd89ee987b8eea5276c2f308b5 |
| publicationDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101463920-B1 |
| titleOfInvention | the garlic liquified sauce for meat and the manufacturing method therof |
| abstract | The present invention relates to a method for preparing a garlic powder, which comprises 29-38 kg of thawing garlic which has been rapidly frozen and thawed after removing the skin; 12-17 kg of fresh-skinned skin removed; 1.5 to 2.3 L sesame oil; 300 to 370 g of salt; 8 to 8.6 kg of sugar; 27 ~ 35kg of starch syrup; 17-25 g of gardenia yellow; And Xanthan Gum containing 35 to 45 g of cabbage ingredients are mixed with a pulverizer and mixed in a blending machine to provide a garlic liquid source for meat. (1) Fresh garlic, which has been removed from the skin to remove the hot and arling flavor of garlic, is rapidly frozen for more than 5 hours in a freezer below -40 ° C, A garlic freezing step of freezing for 3 days; (2) thawing the garlic to produce the thawed garlic by natural thawing of the frozen raw garlic for more than 36 hours at 4 ° C refrigerator; (3) 29 to 38 kg of thawing garlic and 12 to 17 kg of raw garlic of the first item are crushed in a crusher to produce a crushed garlic mixture; (4) a garlic refrigeration step in which the garlic crushing mixture is refrigerated in a 4 DEG C refrigerator; (5) mixing the garlic pulverization mixture, 1.5 to 2.3 L of the sesame oil, 300 to 370 g of the salt, 8 to 8.6 kg of the sugar, and 27 to 35 kg of the starch syrup in the order of mixing; (6) After confirming that the sugar and the salt were dissolved in the compounding machine, 17 to 25 g of gardenia yellow and 35 to 45 g of xanthan gum containing the cabbage component were put into the compounding machine, the compounding machine was operated for 5 minutes A redistribution step for compounding; And (7) an aging step of placing the remixed mixture in a container and aging the mixture in a refrigerator at 4 ° C for at least 24 hours, in a method for manufacturing a garlic liquid sauce for meat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102420316-B1 |
| priorityDate | 2013-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.