http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020027444-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_43e9d0041c3df58d5e90ef1cde6ceb71 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2002-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8d97a0228220789e42ab632c2a560bc |
| publicationDate | 2002-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020027444-A |
| titleOfInvention | The process of Vegetable worms season laver |
| abstract | The present invention relates to a method for preparing Cordyceps sinensis laver, more specifically, a first step of selecting dry laver, such as selected conventional laver or stone laver, a second step of putting dry laver into the seasoning step, The third process is to roast the seaweed by roasting the seaweed and the heater at 13-15cm intervals for 10 seconds at 150-170 ℃, and apply the liquid concentrate mixed oil mixed with jade oil and cordyceps liquid. 4th process, 5th process to add salt and Cordyceps sinensis to seasoning laver, 6th process to finish seasoning laver after 5th process using far-infrared heater at 270 ~ 290 ℃ for 10 ~ 20 seconds The seventh process of stabilizing and sterilizing seasoning by cooling and cooling seasoned laver in the germicidal cooling air environment, and the final process by the eighth process to ensure the seasoning by cooling and blowing in the sterilization cooling air environment. Moisture-proof packaging sized, immediately styrene resin container, and then screen the product relates to a process for the preparation of cold storage Cordyceps seasoning, characterized in that consisting of the step of steaming.n n n By giving the beneficial ingredients of Cordyceps sinensis to the seasoning laver by the above method, not only the taste and aroma is better than the existing laver, but also the best ingredient of cordyceps is seasoned laver with the unique nutrition and fragrance that is beneficial to our body. Cordyceps seasoned laver is a method of making seasoned seaweed with increased taste and health function in food culture, and it can provide diversified products and the possibility of expanding consumption of laver. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100824018-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103674887-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2635448-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100471654-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190108343-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103760126-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100448418-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103760126-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100881051-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103674887-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100455994-B1 |
| priorityDate | 2002-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.