http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110042706-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f6c983f7589a828db3f630906c485ead |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-18 |
| filingDate | 2009-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2c48fd34c43b1fd330afed24019a362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3bf21218ed725df9c19338417b85eb4 |
| publicationDate | 2011-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110042706-A |
| titleOfInvention | Manufacturing method of fish meat preservative using agar and lactic acid |
| abstract | In the present invention, the agar is added to the purified water to have a concentration of 3% and heated and dissolved at 90 to 150 ° C. for 20 to 30 minutes, then cooled to 65 ° C., and the lactic acid is added to the agar melt to have a concentration of 3 to 5%. After heat dissolving at 90-150 ° C. for 5-10 minutes and solidifying it at room temperature, the fish preservative using agar and lactic acid prepared by spreading the solids of the agar and lactic acid to a thickness of 3 to 5 mm at the bottom of the packaging container. In order to provide a manufacturing method of the present invention as described above, the present invention manufactures a functional fish preservative using domestic agar and lactic acid, and by using the microorganism and sensory quality of the fish sack to improve the food hygiene and palatability of consumers, In addition, fish preservatives prepared using agar and lactic acid are effective for inhibiting the proliferation of fish rot bacteria in fish fillets during cold storage at 4 ℃, which can be very useful for improving storage safety. In addition, it is an economical and useful inventor that can contribute to industrial practical use as an eco-friendly fish meat preservation agent that is harmless to human body by improving the microbiological storage safety by using it as a polymer biomaterial for preserving fish vesicles using agar, a seaweed extract. will be. |
| priorityDate | 2009-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.