http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090067273-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05d0ddf35e09bf0aadee8efb2ce82467 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2007-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f316c13b6c4dc70db5a2a7e44602fb2a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_051b40d80007c12a5b1bcf9053171396 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9f34ea198360b80f78cb7498c80cb4fa |
| publicationDate | 2009-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090067273-A |
| titleOfInvention | High quality natural seasoning by extrusion molding and enzyme treatment and its manufacturing method |
| abstract | An object of the present invention relates to a high-quality natural seasoning by extrusion molding and enzyme treatment and a method for producing the same, lyophilized shrimp, anchovy, kelp, shiitake, garlic, bean sprouts, radish, onion, ginger, pollock, bonito, mussel, Mixing squid, sesame, leek, red pepper and seaweed to prepare a composition for shrimp seasoning and freeze-dried anchovy, shrimp, kelp, shiitake, garlic, sprouts, radish, onion, ginger, pollock, bonito, mussel, squid, Preparing a composition for anchovy seasonings by mixing sesame seeds, leeks, red peppers and seaweeds; subjecting the composition to hydrolysis by primary extrusion; fermenting and fermenting it with an enzyme solution; Molding process, which is dried in a 55 ℃ hot air dryer to less than 5% of moisture content and the pulverized to 200 ~ 250 mesh size using an ultra fine grinding machine Low solubility of natural marine organisms and agricultural products by providing natural shrimp and seasoning methods, and shrimp anchovy and anchovy seasoning method. It improves low digestibility and low symbol, maintains intrinsic nutritional value and functionality of natural raw materials, has a strong taste and aroma, solubility in water, and unlike chemical seasonings, it does not contain any preservatives and artificial colors. It is harmless to the human body, supplements with nutrients that can be lacking due to unbalanced chemical seasoning, and because of the excellent effect that can be stored for a long time is a very excellent invention in the food processing industry. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200139399-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022059547-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102471406-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103734671-A |
| priorityDate | 2007-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.