http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101957599-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de526f34f3a0f8f5344411e2b7d809e8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2017-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2247fbb95875d885969c89143f44a1d |
| publicationDate | 2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101957599-B1 |
| titleOfInvention | Method for manufacturing smoked radish, smoked radish manufactured by the same |
| abstract | The present invention relates to a process for producing a smoked radish, and a smoked radish produced thereby. According to the present invention, in the harvested radish, the leaves corresponding to leaves and stems of radishes are cut while leaving 2 cm of the upper part of radishes. Then, the radishes which have been cut off are washed to avoid direct sunlight, dried in the shade for 48 hours, The salted salted water is formed into 7% salting, followed by a pickling process in which the salted salted water is first pickled for 5 to 9 days at a ratio of 70% by weight of cutting water and 30% by weight of salt water. A first aging treatment process in which a cut radish and a salt which are preliminarily picked by an aging treatment for one of the first stage to the fifth stage are subjected to a primary treatment using the mixture at a weight ratio of 100: 1 to 8; The slurry was subjected to primary desalination at a rate of 50% by weight at low temperature aged cutting weight and 50% by weight of water, and water was changed to 7th step at intervals of 12 hours so that the saltiness of the low temperature aged cutting was 3 to 5% Desalination process; A cleaning process for cleaning the desalinated cut radish cleanly; A smoked processing process in which a cut radish is placed inside a smoked processor and smoked by passing it through an oak smoke burner; A cutting process for producing a smoked radish radish which is shaped into a radish shape to be cut and circulated to the smoked radish radish for smoked radish radish; A seasoning process for creating a preset seasoning base for aging the smoked radish radish; And a secondary fermentation process in which the smoked radish roasted in the cutting process is matured at a temperature of 5 to 10 ° C for 24 hours in a seasoning solution adjusted to the seasoning base produced in the seasoning process; . As a result, it is possible to enhance utility as a preference food to the main dish instead of the conventional auxiliary side dish. In addition, in addition to being able to control the salty taste during the primary fermentation using the salt of sun, it is possible to prevent the fermentation of the fermented radish radish by the mechanism of the first fermentation in relation to the secondary fermentation using the predetermined seasoning base Provides an effect. In addition, it is possible to perform the smoked process and the seasoning process without the separate heating or cooking process of the main ingredient, thereby providing the effect of preserving the smoked taste, seasoning quality, nutrition and taste of the main ingredient . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210027774-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102250868-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102592466-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210027772-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102256246-B1 |
| priorityDate | 2017-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.