http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140137469-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd3ab8ccf0b23712e1439826c4215aa4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65B31-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2013-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59699569cf7fc4b6f5ae63050d27faee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_193cfe02a7c36ec32b26de3f8364de20 |
| publicationDate | 2014-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140137469-A |
| titleOfInvention | A way to manufacture bean power vacuum packs making instant bean curd |
| abstract | The present invention is characterized in that a process capable of instantly producing a tofu rich in taste and nutritive value without limitation of time and place using soybean (soybean, black bean, rice bran, and green bean) is divided into a first step and a second step . In the first step, soybeans are classified by a sorting machine and sprinkled in water for 8-10 hours. Then, the beans are chewed to boil until they feel crunchy, and then the boiled beans and water are mixed at a ratio of 2: 3, Grind or grind to make bean. When the bean sprouts are squeezed into a dense mesh or bag of about 200 necks or dehydrated using a dehydrator, they are classified as bean curd and bean curd. Tofu beans are sprayed at high pressure in a high temperature storage chamber using a spatula and powdered with soy flour for tofu. Tofu powder for tofu is packed in a vacuum packing machine and made into a soybean flour vacuum pack for making instant tofu. In the second step, the soybean flour vacuum pack for instant tofu preparation is opened and the soybean flour vacuum pack for instant tofu preparation is torn in the second place instead of the place where the soybean flour vacuum pack for making instant tofu is made. When the bean is boiled and the coagulant calcium sulfate, calcium chloride, magnesium sulfate and deep seawater are selected and added, the beans are solidified to form mustaches. If you remove the water by putting a pure quay into a frame or a container, it becomes instant tofu. The present invention relates to a process for producing a soybean flour vacuum plastic pack for instant tofu, characterized in that the process for preparing instant soybean curd is divided into a one-stage process and a two-stage process. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200049342-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230039106-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023038502-A1 |
| priorityDate | 2013-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.