http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060120520-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_59a4f8323a880d7c177fa59a3a8fe205 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2006-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_044b8e75320d49f54802e862821169d1 |
| publicationDate | 2006-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060120520-A |
| titleOfInvention | Seaweed flour manufacturing method and composition |
| abstract | The present invention is not limited to the use, such as dough state, noodles state, or provided in a health functional cereal mixed food, but in the form of flour, so as not to be limited in terms of shelf life or packaging state of consumers The present invention relates to a method for preparing seaweed flour and its composition for use in various cooking as needed. After washing freshly collected kelp, seaweed, seaweed, agar, agar, and fern, each dried to within 8% of moisture, and 41.3% by weight of Dashima. Preparing a seaweed raw material edible mixture of 14.7% by weight of seaweed, 14.7% by weight of seaweed, 11.7% by weight, 8.8% by weight of rice, 8.8% by weight of agar, and less than 8% of moisture except internal organs and hair. Preparing a raw material decorative unit mixed with 40% by weight of naturally dried large anchovy, 60% by weight anchovy and 40% by weight anchovy; Adding 4-5% by weight of bokbunja juice to the total weight of 80% by weight of the prepared seaweeds, and putting together the traditional clay pots on ocher and aging for 3 days; Drying the fermented raw material decorator within 5% of moisture using a hot air dryer, and finely pulverizing the particle size to 180mesh with a pincrusher; Seaweed flour manufacturing method comprising the; step of evenly mixing the finely divided mixture to 15% by weight relative to the flour for each grade; The invention relates to a composition for manufacturing the composition. |
| priorityDate | 2006-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.