http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102293285-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_42a586da2d68f88cff6906b1a3d48f5d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2021-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af76468e1b795ce31ad7b4f86de54411 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b25a4f059d3120d18689fae768b6d114 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_538bbf7dc77f3d3d09124e2d3cc69b45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc531fca2f5a1b81fe0dc63dbcbe2029 |
| publicationDate | 2021-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102293285-B1 |
| titleOfInvention | Method of manufacturing salmon gravlax and salmon gravlax manufactured by the same |
| abstract | The present invention relates to a method for producing salmon gravrax and to salmon gravrax produced thereby. The method for producing salmon gravrax according to the present invention comprises: a green tea salt manufacturing step (S100) of mixing green tea powder and salt and then roasting to prepare green tea salt; A sugar mixing step of mixing the green tea salt and sugar (S200); Beet, pineapple, lemon, and a refined mixture preparation step (S300) of preparing a refined mixture by mixing the seeds; A salmon fillet manufacturing step (S400) of preparing salmon and then trimming it to prepare a salmon fillet; Aging material mixing step (S500) of mixing the salmon fillet and aged materials; Aging step (S600) of aging the salmon fillet in which the aged ingredients are mixed; a washing and water removal step of removing moisture remaining on the surface of the aged salmon fillet after washing the aged salmon fillet (S700); And it includes a seed application step (S800) of applying the seed to the salmon fillet from which the moisture has been removed. According to the above configuration, the present invention improves the color, taste, and aroma of salmon gravrax by using pineapple containing beets, lemon and seaweed salt to ripen for a short time, and improves the taste and texture of salmon gravrax, thereby enhancing consumer preference. Salmon Gravrax can be produced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102475348-B1 |
| priorityDate | 2021-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 169.