http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170055194-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_527663e196352ffa5fa82640c5a7d258 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 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/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 |
| filingDate | 2015-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52e8aeea65ea3ad2131d59269fd2cd40 |
| publicationDate | 2017-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170055194-A |
| titleOfInvention | Method for manufacturing salted fish containing omija and salted fish by the method |
| abstract | The present invention relates to a method for producing salted and fermented salted seafood containing omega, and more particularly to a method for producing seared salted salted salted fish by mixing and seasoning the salted and fermented seafood with salt, A step of preparing omia extract, a step of mixing the prepared omia extract with the prepared fermented sea urchin, and a step of mixing the omia extract in the fermented sea food at 5 to 15 ° C for 5 to 60 hours Wherein the fermented material is any one of octopus, shrimp, squid, oyster, and hawk. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce low salted salted and salted fish with high quality stability, and it is also possible to manufacture salted salted fish with high sensory preference. In addition, there is an advantage in promoting the demand of the fermented fish according to the preference degree, and maintaining the health of the fermented fish. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102380910-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102422740-B1 |
| priorityDate | 2015-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.