http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150034367-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23N12-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2013-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150034367-A |
| titleOfInvention | Laver seasoned with onion and manufacturing process of the same |
| abstract | According to the present invention, in the course of roasting a roasted rice, it is possible to feel the unique flavor and flavor of onion from roasted roasted rice with seasoning mixed with onion powder, thereby further increasing the application range of onion and roast, A new onion powder seasoning method and a manufacturing method thereof are proposed which can increase the profit of the onion farmers as well as the production farmers and processing companies. The present invention relates to a method for producing a fermented beverage comprising 45 to 80% by weight of onion powder, 8 to 15% by weight of wasabi oil, 2 to 10% by weight of leaf alcohol and 10 to 30% by weight of maltodextrin, An onion mixed extract mixing step for mixing evenly; Mixing seasoning solution to be mixed with 75 to 92% by weight of mackerel oil, 3 to 10% by weight of sesame oil, 1.0 to 3.0% by weight of maltodextrin, 3.0 to 9.5% by weight of mixed onion extract and 1.0 to 2.5% Wow; Applying a seasoning solution to uniformly spray the seasoning solution on the surface of the laver using a roller-shaped oil bar while passing the selected raw laver through a primary roaster heated to 80 to 180 캜; The kimchi was passed through a primary baker and passed through a baker maintained at a temperature of 270 to 310 DEG C so as to be baked so that onion components were not burned on the surface of the kimchi. The steaming is carried out by passing through a retained grinder to allow the steaming to be completely baked by relatively strong heat and finally to pass through a grinder kept at 295 to 310 ° C to be baked so as to be tasted in taste, And a secondary baking step of baking while continuously passing a plurality of bakers maintained at different temperatures. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180110468-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102192923-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102526349-B1 |
| priorityDate | 2013-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 175.