http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110040060-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_069dd0882535dfaaecd45c6a862c4994 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 |
| filingDate | 2009-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32393dd68420b13f3ddb9ac0d59ec89f |
| publicationDate | 2011-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110040060-A |
| titleOfInvention | Manufacturing method of anchovy fish sauce containing bokbunja and anchovy fish sauce containing bokbunja produced by |
| abstract | The present invention relates to a method for producing anchovy fish sauce containing bokbunja and bokbunja containing anchovy fish sauce prepared therefrom, aged by mixing 70 to 80% by weight of anchovy and 20 to 30% by weight of salt; After mixing 70 to 80% by weight of bokbunja and 20 to 30% by weight of salt, and aged for 10 days, the obtained anchovy mixed solution and bokbunja mixed solution are mixed at a weight ratio of 8: 2 to 9: 1 and aged for 400 to 500 days. Anchovy fish sauce containing bokbunja prepared according to the method for producing anchovy fish sauce containing bokbunja of the present invention, the meat is soft, the taste is improved, the flavor of bokbunja reduced fishy smell, excellent in color It not only has the pharmacological effect of the nutrients of bokbunja itself, but also helps to save anchovy fish sauce for a long time due to the inherent antioxidant effect of bokbunja. In addition, in the method for producing anchovy fish sauce containing bokbunja according to the present invention, since water is not used during the mixing and aging of the ingredients, high-quality nutrients such as calcium contained in anchovies, vitamins and minerals contained in bokbunja are effectively added to the body. Can be absorbed. Therefore, the bokbunja containing anchovy fish sauce of the present invention is expected to be useful in the art. |
| priorityDate | 2009-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.