http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101518412-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C25-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-365 |
| filingDate | 2013-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101518412-B1 |
| titleOfInvention | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof |
| abstract | The object of the present invention is to provide a method for producing steamed steamed rice paddies and a steamed steamed steamed steamed steam produced by the steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steam. The present invention provides a method for producing steamed steamed rice gruel which can contain a seasoning liquid and moisture and has an excellent taste and steamed steamed rice flour produced by the method. The present invention relates to a defrosting step for defrosting frozen desserts; A cutting step of cutting and defrosting the defrosted polish to a predetermined size; A fermentation step of immersing pollen in a seasoning solution and aging for 20 to 28 hours to form a fermented pollack; A seasoning liquid adjusting step of removing the seasoning liquid flowing along the aging polish by spreading the aged pollack in a jar; A cold air drying step of cooling and aging the fermented pollack after the seasoning liquid adjusting step; A low temperature aging step in which a cold-air-dried aged sake is aged at a low temperature for 3 to 5 months at a temperature of between-4 ° C and minus 5 ° C; A steaming step of steam-cooking the fermented mackerel which has been aged at a low temperature for a period of from 9 to 10 minutes under a steam of 1000 to 1050 ° C; After the steaming step, the step of drying the steamed steamed rice cake is naturally dried; And a storage step of vacuum-packing and storing the steamed rice roasted in a frozen state after the drying step. The above-mentioned seasoning liquid contains 30 to 35 wt% of instant sugar, 12 to 16 wt% of starch syrup, 7 to 10 wt% of acanthin or hinoki extract, 7 to 10 wt% of Angelica keiskei extract, 7 to 10 wt% of licorice extract, To 10 wt%, a laurel leaf extract of 1.3 to 1.8 wt%, a cinnamon extract of 0.7 to 1.0 wt%, a main species of 6 to 7 wt%, and a plum extract of 1 to 2 wt%. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210037947-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101853535-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101808486-B1 |
| priorityDate | 2013-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.