http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030003420-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d3f670ffe839124728a3fd61cfce3762 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2001-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa1834870638cd1cf0ef9565973dcf8e |
| publicationDate | 2003-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030003420-A |
| titleOfInvention | Seasoned steamed Alaska pollack composite and its recipe with chinese medicine mode |
| abstract | The present invention relates to a seasoning drum steamed composition and a method for manufacturing the same, the purpose of which is to add a beneficial herbal medicine to the steamed boiled fish to create a new taste and aroma, thereby improving the appetite, and promote the health of the public according to the change in diet In addition, while supporting the lively life, it is to provide a seasoning drum steamed composition and a method of manufacturing the same that can pursue the multifunctional food.n n n The present invention, in the steaming steaming, selecting a spray of fresh pollack; Removing the foreign matter by washing the selected pollack cloth in clean water; 6.5-7.5 wt% of soy sauce, 1.0-1.5wt% of sugar, 0.8-1.2wt% of D-sorbitol, 0.1-0.3wt% of sodium L-glutamate, 0.1-0.3wt% of ginseng, 0.1-0.3wt of cinnamon Mixing a mixed sauce consisting of%, Angelica 0.1-0.3wt%, licorice 0.1-0.3wt%, sesame 0.05-0.2wt%, and red pepper 0.05-0.2wt%; Myeongtaepo mixed with the mixed seasoning sauce while maintaining for 0 ~ 5 ℃ aging for 9 to 11 hours; First drying the aged Myeongtaepo for 9 to 11 hours in a cold air of 18 to 22 ° C. in a cold air drying room to a water content of 60 ± 2%; Steaming the first dried Myeongtaepo with steam at 100 to 130 ° C. for 20 to 30 minutes; Drying the steam in a low temperature room for 3 to 5 hours with a cold air of 18 to 22 ° C. up to 55 ± 2% of water content; The dried steamed sterilized at about 85 to 90 ℃ for about 20 to 30 minutes through the step of providing a seasoning drum steamed composition and a method for manufacturing the steamed steamed functional food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200114641-A |
| priorityDate | 2001-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 110.