http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100094237-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6fdada1f9054784ff8e8b56ad08d2e7 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2009-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_422797fd905c25f833e30f72089dfae8 |
| publicationDate | 2010-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100094237-A |
| titleOfInvention | Manufacturing method of nutritional anchovy snack and its nutritional anchovy snack |
| abstract | The present invention removes the unique fishy smell of anchovies with fruit extracts such as kiwi and orange, and makes the meat soft and supple, and also adds the fresh flavor and flavor of the fruit and the vitamin C component of the fruit to the raw anchovies. Thus, the present invention relates to a method for producing a nutritional anchovy snack and a nutritional anchovy snack that can be consumed as a high-protein, low-fat, high-nutrition healthy snack or high-quality alcoholic beverages. After washing with carefully selected clean water, boil in boiling water, remove only internal organs and soak in kiwi extract for a certain time to remove fishy's intrinsic fishy smell. In this case, drying is not complete drying, but the moisture content is about 20-30% After the crab is dried, a small amount of frying powder or flour is added to the orange extract, slightly immersed in a thin solution of fried dough seasoned with salt and sugar, and finely fried. The missing circles are sprinkled with black sesame seeds on the preserved anchovies, and are prepared as a nutritious anchovy snack. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102007033-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101697333-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101288741-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101691980-B1 |
| priorityDate | 2009-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.