http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020030947-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8c3c5fc8d43e98ce2043bbab7e1795c2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65B25-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2000-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e54be98008578f632b45162b0e220a6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9388220d9de9ccf1700eede603e42922 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_857aae19f31acca3525f709d129c11b8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec17d1d5684f2bd70ed2129360048774 |
| publicationDate | 2002-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020030947-A |
| titleOfInvention | Manufacturing method for the seasoned pickles with a little salt |
| abstract | The present invention is to provide a method for producing a low salt marinated salted fish which can improve the preservation and preference of low salted marinated salted fish and increase the quality stability, shelf life and the like.n n n In other words, the conventional method for producing low-salt salted salted fish salted with raw materials, left to ripen, and mixed after mixing with starch syrup after seasoning, there was a disadvantage that the quality is uneven and the moisture is easily changed during distribution, the present invention To solve this problem, salted raw materials were removed, the effluent was removed, and stirring was carried out during fermentation. After ripening, the syrup was mixed with seasoning to make the quality of the finished product uniform, and the product had low water and water activity (Aw). To make it.n n n The present invention is applied to Changlan salted fish, squid salted fish, codfish salted fish, shellfish salted fish, shellfish salted fish, etc., respectively, compared to conventional salted fish, uniform quality and high preference, improved shelf life, shorten the maturity period is improved productivity And economic effects of reduced returns during distribution due to extended shelf life. |
| priorityDate | 2000-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.