http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160135444-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_083d9146c4311ab2be8375e0dcbc7379 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2015-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c802f2a7fbebd35ab8d1a757a8989971 |
| publicationDate | 2016-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160135444-A |
| titleOfInvention | Production method of dried persimmon and slice dried persimmon bamboo salt containing and Production device |
| abstract | The present invention relates to manufacturing methods of bamboo salt-containing dried persimmons and bamboo salt-containing dried persimmon slices, and a manufacturing apparatus therefor. A bamboo salt dilution containing cinnamon or ginger is absorbed into raw persimmons. Accordingly, the bamboo salt-containing dried persimmons and the bamboo salt-containing dried persimmon slices have good colors, tastes, and flavors, and allow consumers to take various beneficial ingredients included in bamboo salt and cinnamon or ginger. According to the present invention, the manufacturing method of bamboo salt-containing dried persimmons comprises the following steps: storing raw persimmons in a storage room at 1-3C for 5-10 days to age the raw persimmons; peeling the aged raw persimmons; diluting bamboo salt with water to prepare a bamboo salt dilution with a salinity of 5-10 ; mixing cinnamon or ginger and water in a ratio of 1:10, and performing a heating process at 180-200C for 3 hours; mixing the heated cinnamon or ginger-containing water and the bamboo salt dilution in a ratio of 1:5; applying the bamboo salt dilution mixed with the heated cinnamon or ginger-containing water to the peeled raw persimmons for 30-40 seconds; and drying the raw persimmons coated with bamboo salt in a drying machine at 30-40C for 3-4 days, or naturally drying the raw persimmons for 10-15 days. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102261035-B1 |
| priorityDate | 2015-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.