http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020045332-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2742ccc70abb4a3d104bbe154a5ef413 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2000-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0bc3d7b52f19443b36633b3f2ac281d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18ff5c17f8777c1987831f3f45662729 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b296864ae8fcce1dff1f183564111f3e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2b2c98c2713fea6ffd2bc952b7e9c5b |
| publicationDate | 2002-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020045332-A |
| titleOfInvention | Salted Green Hijiki and Preparation the Same |
| abstract | The present invention relates to a method for producing salted salt and salted salt, and more specifically, by using heat treatment, cooling, and salting process, the appearance, texture and inherent flavor of light brown and fresh taste unique to brown algae without the use of pigments are provided. Eggplant relates to a method for preparing salt salt.n n n The method for preparing salted salt of the present invention comprises the first heat treatment step of keeping the salt in fresh water or fresh sea water for 5 to 40 minutes by raising the temperature to 20 to 70 ° C;n n n A second heat treatment step of heating to a temperature of 80 to 100 ° C. after the first heat treatment step and heating for 3 to 180 seconds;n n n Quenching 톳 in cold water at 7-15 ° C. after the second heat treatment step;n n n A primary dyeing step of dipping the brine for 2 to 48 hours in a brine having a water temperature of 5 to 20 ° C. and having a salinity of 5 to 20%, and a salt of 2 to 10 times based on the weight of the brine after the quenching step;n n n A second dyeing step of putting the first salted 톳 into a container, spraying 40% of the salt of the formulation with respect to the weight of the 톳, pressing it with barb and pouring saturated brine into the salt container to allow salt to penetrate into the body;n n n In the second salting, the brine water temperature is 5-20 ℃, and the salting degree is 15-30%, and the salt is immersed for 2 to 10 times in 12 to 48 hours while stirring up and down at 6 to 6 times intervals based on the weight of the salt. Secondary dyeing is carried out so that the salinity of is 25% or more.n n n Removing brine from the brine 톳 after the second salting step;n n n It is characterized in that it comprises the step of storing the cold salt by removing the salt salt 된 removed brine vacuum packaging or inert gas. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102161189-B1 |
| priorityDate | 2000-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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