http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020076770-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_34f6c95c09224ce2a47dddddd49f2878 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2001-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c239a56fbe76a0603503811cfbced1d8 |
| publicationDate | 2002-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020076770-A |
| titleOfInvention | Manufacturing method of salted shrimp using salt roasted in bamboo |
| abstract | The present invention in the manufacture of shrimp chopped, the step of washing the shrimp clean and dewatering the washing water; In a mixture of 55 to 80% by weight of dehydrated shrimp and 1 to 2% by weight of brown sugar, sodium (Na), potassium (K), chlorine (Cl), calcium (Ca), magnesium (Mg), iron (Fe), and manganese ( Mn), sprinkling and evenly spraying 20 to 45% by weight of bamboo salts rich in minerals such as phosphorus (P) and zinc (Zn); Sealing the container containing the salted shrimp and fermenting at a low temperature of 5 to 20 ° C. for 3 to 6 months in a well-ventilated shade; The fermented shrimp relates to a method for producing shrimp chops using bamboo salt, characterized in that the step of heating to a high temperature of 65 ℃ or more to stop the enzymatic degradation. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107087756-A |
| priorityDate | 2001-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.