http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090090770-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b43bea1de1c88c4d7ba525b1b33fec5e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a9e0908b1fab410b658d51491f0fe23f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 |
| filingDate | 2008-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1cfd0bc7bd73b15dad06b7fea12542c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b00aeddd839f22b3e248332ef38d132a |
| publicationDate | 2009-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090090770-A |
| titleOfInvention | Frozen Fig |
| abstract | The present invention relates to a method of manufacturing frozen figs, in particular, after ripening figs are selected and put into a frame formed with a plurality of insertion grooves after ripening 2 to 3 hours; The fig frozen peeling step of quenching the fig through the above step at a temperature of minus 25 ~ 40 ℃ 10 ~ 20 hours and then peeling the skin of the frozen fig evenly about 0.3 ~ 0.4mm; Fig fig frozen peeling step is put into a freeze-drier for 15 to 25 hours dried and cut into 2 to 4 sizes suitable for eating and eating in a packaging container and stored at a temperature of minus 15 ~ 20 ℃ freezing storage step ; And a fig thawing step of thawing the fig stored in the fig cryopreservation step at a temperature of 0-3 ° C. for 10-20 hours.n n n The present invention as described above, first, to increase the overall yield of figs by utilizing in the product together with the flesh without peeling the peel of the fig to absorb the nutrients contained in the peel as well as to increase the consumption efficiency of the fig accordingly There is an advantage to this.n n n Second, when they want to eat through frozen storage, they can be thawed at room temperature to eat the figs for long-term storage, thereby efficiently managing the production and shipment of figs and providing them to consumers to promote the consumption of figs, There is an advantage to increase income.n n n third. Frozen figs can be processed into various forms and mixed with beverages and frozen confections to provide consumers with various forms to promote the consumption of figs, thereby increasing the income of fig farmers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210066162-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220024231-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200100254-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101661071-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210123812-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101338753-B1 |
| priorityDate | 2008-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.