http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101627342-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30 |
| filingDate | 2014-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101627342-B1 |
| titleOfInvention | Pollack roe seasoned laver and manufacturing method thereof |
| abstract | The present invention relates to a method for producing a savory pungent taste, further comprising a pungent pungent step, in a pungent preparation method comprising a priming step, a primary roasting step, an oil application step and a secondary roasting step. The lavage spraying step spray the lavender through the oil application step or the second lavage step. The light bulb injected in the light emitting step may be subjected to a lamination step, a washing step, a seasoning step, an aging step, a disassembling step, and a heating step. At the stage of picking, pollinators are picked from pollinators. In the washing step, the picked eggs are washed. In the seasoning step, 10 parts by weight of salt, 15 parts by weight of red pepper powder, and 15 parts by weight of sake are added to 100 parts by weight of lime which has been washed. In the fermentation stage, the broth which has undergone the seasoning step is aged at 1 to 5 ° C for 1 to 2 weeks. In the disassembly stage, the egg shell is removed from the mature egg which has undergone the maturing step. In the heating step, roasted shrimp are roasted with cyclodextrin powder. According to the present invention, there is provided an effect that it is possible to provide a good flavor which is excellent in texture and taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102151348-B1 |
| priorityDate | 2014-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.