http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070100201-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f730591cfa49a9bab5d55db8b5a24ee8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2007-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2922e3095ee11eb019aa2c185af8af57 |
| publicationDate | 2007-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070100201-A |
| titleOfInvention | Raw fish noodle and its manufacturing method |
| abstract | The present invention relates to a fish cake raw ramen noodles and a method for manufacturing the same, and in particular, the fish meat is collected, washed with fish flesh, and dehydrated and ground to prepare meat paste, followed by freeze drying of the meat paste. Fish meat powder manufacturing step of grinding to produce fish meat powder; A mixed powder stirring step of preparing a mixed powder by selectively mixing the fish powder, rice flour, glutinous rice flour or mixed powder thereof, wheat flour and refined salt; A dough production step of preparing a dough by kneading by adding a predetermined amount of water to the mixed powder and aging for a predetermined time; A noodle-making process of noodle making the dough with a noodle-shaped raw noodle having a diameter of 0.8mm to 2.2mm using a noodle maker; Steam process to obtain the raw noodles for 2 to 5 seconds to steam the noodle in 1000 ~ 1400 ℃ steam; And a packaging process of cooling the raw noodles immediately after the steaming process is completed and adjusting the pH to 4.5 to improve storage properties, and creating new demand by diversifying ramen noodles. There is an effect that can provide a high-quality raw noodles that can prevent the spread of. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101142913-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102532180-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101687516-B1 |
| priorityDate | 2007-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.