http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101712492-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2014-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101712492-B1 |
| titleOfInvention | Natural salty taste enhancer and method for preparing the same |
| abstract | The present invention relates to a method for producing a fish meal, which comprises adding 1 to 3% by weight of a complex enzyme to the crushed fish and shellfish product based on the total weight of the crushed fish and shellfish, treating the fish with the enzyme under high pressure for 12 to 20 hours at 40 to 60 ° C and 65 to 80 MPa, A natural salty enhancer having a taste similar to or higher than that in the case of adding bitter taste and adding salt at the time of cooking after extracting the salty taste enhancer from the fish and shellfish through the activation, cooling, aging, purification, ≪ / RTI > |
| priorityDate | 2014-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 128.