http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160122963-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_936549f766ed8b0e6a97930bd2643574 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2015-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_792f416a27d6d2929c7a0529b421322e |
| publicationDate | 2016-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160122963-A |
| titleOfInvention | Method for ripening fish with mist atomizing system |
| abstract | The present invention provides a method for ripening fish comprising the following steps: inputting fish into a sealed space; reducing the pressure of the sealed space to form a vacuum state; spraying mist of a fish processing liquid; primarily spraying the mist of the fish processing liquid such that an air pressure of the sealed space in the vacuum state becomes 100 to 400 mmHg; and secondarily spraying the mist of the fish processing liquid such that an air pressure of the sealed space in the vacuum state becomes 800 to 1000 mmHg, wherein the oxidization of fish is prevented by using a small amount of ripened liquid to facilitate a long-term storage and to enable fish to be ripen in a short time while making the meatiness of fish tender. |
| priorityDate | 2015-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.