http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101633686-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2013-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101633686-B1 |
| titleOfInvention | A manufacturing method of seaweeds salad |
| abstract | The present invention relates to the use of seaweed as a salad type food, in which the greasy texture of seaweed, which is one of the causes of the conventional consumers' rejection due to the non-drying process, is not boiled in high temperature seawater, It is possible to improve the digestive power and storage ability by salting and maturing with a green tea liquid as well as improving the overall preference by replacing the texture with soft texture by softening the tissue by quenching and controlling moisture, The present invention relates to a method for producing a salad using algae that can provide a fresh product to a consumer by minimizing deterioration or discoloration due to sunlight or illumination through pigmentation by forming a coating film on the ground . This seaweed salad is rich in fiber, protein, minerals and vitamins, while low-fat, high-function foods, seaweeds are not processed in dry or hot water, At the same time, the use of seaweed or sea urchin as an additive to manufacture and normal can further enhance its functionality in its nutritional aspects and can be particularly useful as a food for obesity or diet. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190046199-A |
| priorityDate | 2013-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.