http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070083164-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_efdd8bcfa22423e0b194bb3e81e74e4b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2042 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2006-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa3e1e29de0d751e66cd47487b1f882b |
| publicationDate | 2007-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070083164-A |
| titleOfInvention | How to dip salted fish using salt from deep sea water |
| abstract | The present invention relates to a method of dipping salted fish, and more particularly to salting fish or shellfish with salt produced in deep sea water, and then fermenting and maturing salted fish in a deep seabed of 200 m or less. It is about.n n n To this end, the present invention, flounder, mackerel, mackerel, cutlass, canary, saury, squid, spotted, cod, sea bream, sea bream, pollock, horse mackerel, anchovy, minnow, whitefish, bandang, trout, eel, mandarin fish, zodiac fish Sardine, Junchi, Early, Lobster, Crab, Dwarf, Shrimp, Toh (live), Crab, Oyster, Octopus, Clam, Dried Pork, Flavor, Fish Clams, Clams, Lily, Conch, Abalone, Squid, Shellfish, Seaweed and Fish Fish and shellfish such as eggs and intestines are sucrose, trehalose, and non-reducing sugar alcohols, which are nonreducing disaccharides, which are salts produced from deep sea water of 200 m or less. One or two or more of the additives of maltitol, xylitol, sorbitol, erythritol, lactitol, and mannitol, which are nonreducing sugar alcohols 2-15 wt% was added to the mixed additives A primary fermentation that the salting of gold, and then, the water temperature of the water depth less than 200m deposition (沈積) where less than 5 ℃ to make a hygienically safe Fermented by aging (熟 成). |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100899287-B1 |
| priorityDate | 2006-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 78.