http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102225136-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_50c5c6370591bce30eceb416ab55d357 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-17 |
| filingDate | 2020-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99f9406f3e26dfcea7242cce4bc7bafb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7568ca32fc737f032c88bae932a5d6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e47966796b5c380e96584c33b1e7948 |
| publicationDate | 2021-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102225136-B1 |
| titleOfInvention | Manufacture of semi-dried redlip mullet using Hamcho. |
| abstract | After preparing and pre-treatment of mullet as a raw material, prepare fresh green tea leaves, separate only green tea leaves, wash and grind them, put them into a juicer to obtain green tea juice, and prepare the obtained juice by dissolving green tea juice and sea salt extracted in a liquid phase. Providing a method for producing a semi-dried green mullet using a green mullet prepared so that the concentration of the mixture is 3% by mixing one salting solution, it is rich in inorganic and protein components and a high free amino acid component due to an increase in ash content and crude protein content. Not only is it expected to increase the taste, but also increases the texture of the product such as chewiness and adhesiveness when evaluating physical properties, so it has the effect of increasing added value through the manufacturing of low-salt green mullet dried products. |
| priorityDate | 2020-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 111.