http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030084447-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97399f29616236f3946de2061d8f1d47 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2002-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37d5b4da9d4e1c0d4054392458c4abbb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22d909d77829048c171e1be68d339a2d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdb4690f9bcdda15f183fe9197f1baa2 |
| publicationDate | 2003-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030084447-A |
| titleOfInvention | A method for manufacturing seasoned Konjak jelly |
| abstract | The present invention relates to a method for preparing seasoning konjac jelly, more specifically, having a good organoleptic texture and palatability, and having a moderate moisture activity and water content, the preparation of jerky konjac jelly with excellent storage properties It is about a method.n n n The present invention is blanched for 30-60 seconds in boiling water of fine konjac sliced to a size of 0.5-1.0cm, and then immersed in a sauce for 1-3 hours to 3-70 in a hot air dryer of 70-80 ℃ It provides a method for preparing seasoning konnyaku jelly, characterized in that drying for 3.5 hours. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100515645-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-200451725-Y1 |
| priorityDate | 2002-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.