http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060038310-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_047866b86d84b666f1f789c3570839d6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 |
| filingDate | 2004-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7816977002ba9b73e5a3dce7946fe74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e37fbf342ff441907fc364858ba83c82 |
| publicationDate | 2006-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060038310-A |
| titleOfInvention | Manufacturing method of dried anchovies using green mushrooms and the products |
| abstract | The present invention relates to a method for producing dried anchovies using a situation mushroom and a product according thereto, comprising the steps of: (a) preparing and drying the situation mushroom; (b) adding purified water in a ratio of 1: 5 to 1: 100 to the ground mushroom powder; (c) first fermenting the prepared material at 25 ° C.-35 ° C. for 24 hours; (d) hydrothermal extraction of said primary fermented material at a high temperature of 85 ° C.-95 ° C .; (e) purifying the fermented material; (f) diluting purified water in a ratio of 1:50 to 1: 10,000 in the situation mushroom extract; (g) putting the situation mushroom extract in a pot and boiling at 90 ° C.-100 ° C .; (h) Boiling situation of boiled raw anchovies in the mushroom extract and drying; includes.n n n The dried anchovies produced according to the production method of the present invention is a method for producing a light dried anchovy by reducing fishy and salt.n n n The dried anchovy by the present production method reduces salt content, reduces salty taste, and increases the active ingredients of beta glucan and calcium, various minerals and amino acids, and gives a light and deep taste. In addition, through the active ingredient of the situation mushrooms to help the health by strengthening anti-cancer and immune enhancing function.n n n Manufacturing method, Situation mushroom, Anchovy, Dried anchovy, Dried anchovy |
| priorityDate | 2004-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.