http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070027822-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_31e78c1d97ddf16dfb9989aea33f4f84 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2005-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba1a3b037ce319910050bfba5e988d26 |
| publicationDate | 2007-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070027822-A |
| titleOfInvention | Manufacturing method of yellow ocher |
| abstract | The present invention relates to a manufacturing method of yellow ocher, and more specifically, there is no rancidity, fishy smell or odor during storage distribution, and even after long-term storage, the moisture content is constant, so it is not stiff and good in eating, and there is little bacterial contamination. It relates to a method for producing a yellow loam, which is good and has excellent palatability and preservation.n n n It is an object of the present invention that there is no rancidity or fishy smell during storage distribution, and even after long-term storage by drying, the moisture content is constant, so it is not hard and provides good eating feeling. Is in.n n n The present invention is the step of drying the yellow sea bream salt obtained by dissolving the purified salt in purified water and distilling the ocher in a mixed antimicrobial agent mixed with organic acid and ethanol in the yellow soil longevity brine, then scooped out and dried first, and It provides a method for producing ocher yellow dome comprising the step of immersing the first dried jadedome in a solution of sugar alcohol as a moisturizer and then scooping it to maintain proper moisture.n n n The yellow loam according to the present invention is beneficial to both consumers who consume the fish as well as suppliers who provide the fish, because of the good marketability, palatability and preservation. |
| priorityDate | 2005-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 242.