http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101727075-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_66bf37a64d0f9364b1117867d5b9e0fd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2016-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56c75c7162379fa987f6b0ac30ab7e2b |
| publicationDate | 2017-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101727075-B1 |
| titleOfInvention | Manufacturing method for seasoned laver |
| abstract | The present invention relates to a method for producing seasoned steaming. The method for manufacturing seasoning steaming according to the present invention comprises: a step (S100) of producing a dried seasoning for producing a dried seasoning using a seasoning; A drying step (S200) of removing moisture present in the dried laver to produce dried laver; A primary grinding step (S300) of preparing a roasted roast by applying a heat source to the dried roast; An oil application step (S400) of applying oil to the roasted roast; Adding a seasoning and dry flake (S500) to add the seasoning and dry flakes containing the salt, the dried flakes containing the dried anchovy, the dried shrimp, and the dried vegetables to the oil-applied roasting; A secondary baking step (S600) for preparing a seasoning by adding a heat source to the seasoned baked seasoning; And a cutting and packaging step (S700) of cutting the seasoning steep into a predetermined unit, packaging and commodifying the seasoning steaming. According to the above-mentioned constitution, the present invention is characterized in that oil is applied to the dried seaweed, and the dried flake containing dried anchovy, dried anchovy, dried shrimp and dried vegetables is added and seasoned, and then the seaweed is roasted at a temperature below the fume point, It is possible to prevent the generation of unpleasant odors and harmful components due to denaturation of the oil at high temperature and to feel the unique flavor and flavor of seasoning and to produce a dry flake such as dried anchovy, It can enhance taste and nutrition, minimize nutrient destruction, and meet health-oriented consumer preferences. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102040369-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200006339-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190010338-A |
| priorityDate | 2016-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.