http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130076905-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e132b10529d7f02e6a0a0519e8be5a57 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2011-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b85b3634cf975bd63270f27dfa8d8054 |
| publicationDate | 2013-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130076905-A |
| titleOfInvention | Dry seaweed flavoring natural seasonings for food. Anchovy salt manufacturing method |
| abstract | PURPOSE: A production method of dried salicornia herbacea and anchovy salt is provided to have a taste of natural spice and reinforce nutrition by mixing salicornia herbacea, anchovy, and bay salt. CONSTITUTION: Raw salicornia herbacea is washed. The washed salicornia herbacea is cut into an appropriate size. The cut salicornia herbacea is dried at 60-50 degree C for 3-5 hours spreading evenly. Bittern is removed from bay salt for 6 months to a year as a first step. The bittern removed salt is dried for 3 hours with hot air at 90 degree C. The dried salt is cooled for 20 minutes. The cooled salt is grinded into powder in a grinder mixing with a 0.3-20 parts by weight of the dried salicornia herbacea. Heads and internal organs of dried anchovies are removed. Moisture of dried anchovies is removed after washing and the anchovies are dried with hot air at 70 degree C. The dried anchovies are grinded in a grinder. The salicornia herbacea powder and the anchovy powder are mixed in a ration of 9:1. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10159268-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200087012-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11540539-B2 |
| priorityDate | 2011-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.