http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101540996-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_84e6646d1b1be208fbf590e8b791d886 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-161 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18 |
| filingDate | 2014-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c2a7dbd34adab0cf68099b53780bfe6 |
| publicationDate | 2015-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101540996-B1 |
| titleOfInvention | Method for mass producing the scorched rice mixed with black garlic |
| abstract | The present invention uses Korean traditional snack street Nurungji and high-nutritive black garlic to maintain a high nutritional content of black garlic, crisp texture unique to Nurungji, savory taste and fragrance, The present invention relates to a method for producing black garlic scorched rice, which can produce large quantities of such black garlic scorched rice. The method for manufacturing black garlic scallops according to the present invention comprises the steps of washing garlic to remove foreign substances, storing raw garlic washed in an elbow container opened with an inlet, storing the elvan container in a sealed container containing water, A first aging step of heating the hermetically sealed container to a temperature of 70 to 80 DEG C for 36 to 60 hours; And heating the elvan container for 144 hours to 168 hours. The garlic having been subjected to the second aging step is taken out from the elvan container and heated for 12 hours to 24 hours at a temperature of 32 to 46 DEG C to remove black garlic A step of pulverizing the black garlic to prepare a black garlic powder, a rice washing step of mixing the rice and the water and rotating the rice for a predetermined time, A step of immersing the washed rice in fresh water to make a broth rice having a water content of 20% to 25%; and a step of adding 8 wt% of the black garlic powder, 0.4 wt% of starch, 0.4 wt% of oxalate, 0.2 wt% Mixing the mixed material with a predetermined amount of the mixed material to prepare a mixed material; mixing the mixed material with a plurality of lower heating plates heated to a predetermined temperature by a predetermined amount; And a mixed material distributed at a uniform thickness is heat-pressed using an upper heating plate heated to a predetermined temperature and a lower heating plate to obtain a semi-drying material having a moisture content of 7% to 10% A heating step of making black garlic scorched rice, and a natural drying step of naturally drying the semi-dried black garlic scorched rice for 4 hours or more to make a dried black garlic scorched rice having a moisture content of 3% or less, It revealed the center temperature of the mixed material is 130 ℃ ~ 150 ℃, and hot-pressed for 12 minutes ~ 15 minutes and the upper heating plate and lower heating plates is characterized in that the quartz porphyry material. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102024336-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101808584-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210041327-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102498229-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102304153-B1 |
| priorityDate | 2014-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.