http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100030206-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3c7edb8d2583bb098e37e1abc90e9fc1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-349 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-0235 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2008-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_396fbf0c34756290d415342b8bd5052d |
| publicationDate | 2010-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100030206-A |
| titleOfInvention | Manufacturing method of aged mackerel |
| abstract | The present invention relates to a method for producing mature mackerel. In the present invention, any one of the uterus and the Angelica is 6 to 8% by weight, 6 to 8% by weight Astragalus, 9 to 11% by weight of kelp, 2 to 4% by weight of ginger, 9 to 11% by weight of onion, 8 to 11% of radish %, Leek 10-32%, mushrooms 9-10%, vinegar 2-4%, wine 4-6%, cider 4-6%, salt 9-11% by weight; Of the prepared ingredients, any one of cheongung and donkey, astragalus, kelp, ginger, onion, radish, green onion, kelp, mushrooms, put in a pot and boiled in medium heat for 30 to 60 minutes, then boiled with the vinegar and heated for 10 to 20 minutes And then immersing the wine and cider and seasoning with the salt to produce immersion water to produce immersion water; Preparing 85 to 95% by weight of natural salt and 5 to 15% by weight of wine; Preparing the aged salt by roasting the sun salt 1 to 4 times and then cooling and then roasting again while spraying the wine while cooling the heat; After removing unnecessary parts such as internal organs and cleanly washed mackerel in the soaked water for 1 to 2 hours characterized in that it comprises the step of sprinkling the mackerel refrigerated in the refrigerator by the maturing salt. By this, by spraying soaked water and roasted low-salt salt obtained from various herbal ingredients and aging at low temperature refrigeration, the shelf life can be extended first, fishy smell is removed, the meat is soft and chewy, and there is no salt and no salt. It can also contribute to health promotion. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101438496-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101320690-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101493283-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101325126-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180016718-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180016719-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101877357-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101877349-B1 |
| priorityDate | 2008-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.