http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040049456-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a8198b30fbe4d679ceb652f4955b7015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4cb82856df12f110d9c9cf3ece5639e3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P2020-251 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2002-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_839bdbfdab8a0e24a415e62bd272fece http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_473d9ec236028d40b309788ab14b97a9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_136b7b4b4e300eae4e3300fcf9bdb339 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec6458538a6c7c63be3548ac5e3e569c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0586b431af0cb96a67ed7a20a89dba2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a08e08361ccd94e3929fa012316b723f |
| publicationDate | 2004-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20040049456-A |
| titleOfInvention | Heat-induced surimi gel of crab and patty of crab adding crab paste and method of preparing it |
| abstract | The present invention relates to a calcium-enhanced seafood processed food that can be used as a source of minerals such as phosphorus and calcium, and has a soft texture, rich taste and lightness, and a large amount of calcium and phosphorus, which are health functional ingredients. Rather, it relates to a crab paste-added crab paste and a crab patty that show optimal absorption of calcium in the body and a method of manufacturing the same.n n n Crab soft products of the present invention is the step of grinding meat while adding 2 to 3 parts by weight of salt with respect to 100 parts by weight of surimi; Grinding meat while adding paste and ice water to the ground fish surimi; Degassing the meat crab mixture and filling and setting the collagen film; The set crab mixture is characterized in that it is prepared through the steps of heating and cooling followed by resetting.n n n In addition, the present invention is the step of grinding meat while adding 2 to 3 parts by weight of salt with respect to 100 parts by weight of surimi; Grinding meat while adding paste and ice water to the ground fish surimi; Shaping the ground meat crab mixture and immersing in egg yolk; The immersed crab mixture is characterized in that it is prepared through a step of coating the bread fry.n n n The crab softened product and the crab patty produced by the above method have excellent properties of containing a large amount of calcium as a health functional ingredient while efficiently using red crab with low yield of muscle while producing less. |
| priorityDate | 2002-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.