http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101480445-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2013-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101480445-B1 |
| titleOfInvention | Roasted seaweed salt in loess and its manufacturing method |
| abstract | a) 60 to 72% by weight of loess, 15 to 25% by weight of diatomaceous earth, 5 to 10% by weight of active minerals, In sequence; b) placing the mixture in a stirrer and agitating the mixture at 300 to 500 rpm for 10 to 20 minutes; c) a pot making step of heating the dough after the step to make it into a pot shape; d) a heating step in which the salt is added to the pot prepared in the above step and the mixture is heated in an electric furnace at 500 to 600 ° C for 8 to 10 hours; e) finely pulverizing the salt through the heating step to 300 mesh to produce a powder; f) baking the powder with the powdery kelp and baking at a temperature of 50 to 60 ° C .; and a process for producing the functional salt, which is roasted with yellow sea tangle added with kelp. The functional sea salt added with kelp prepared by the above method contains not only a large amount of essential trace elements such as organic sulfur but also a far infrared ray radiated from the yellow loam, various kinds of impurities are decomposed and the harmful heavy metal adsorption neutralization effect is great and the number of harmful bacteria is decreased The effect of deodorizing ammonia is very good. In addition, the present invention is suitable for edible use because no quarts, lead, mercury, arsenic and cadmium are detected. It has antimicrobial effect and increased ammonia deodorization function and solubility, so that when we ingest it, it can improve taste and nutrition by improving the preference degree with low salt. |
| priorityDate | 2013-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.