http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180105817-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a3b5a6716aacff8d00b80c30a529d12b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0093 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0004 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2017-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1575b790f7969ee8b1a604f65516db98 |
| publicationDate | 2018-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180105817-A |
| titleOfInvention | Method for preparing oak mushroom snack |
| abstract | The present invention relates to a method for producing a mushroom of the present invention, comprising the steps of: (a) branching mushrooms to prepare mushrooms; (b) immersing the dipped mushroom in a sugar solution to produce a shiitake mushroom; (c) preparing a frozen shiitake mushroom by freezing the sugarcane shiitake mushroom; (d) adding the frozen shiitake mushroom to a reduced-pressure boiling machine and heating the shiitake mushroom in a vacuum state; And (e) immersing the deodorant mushroom in a seasoning liquid to prepare seasoned mushroom shiitake. According to the method of manufacturing a shiitake mushroom sweets according to the present invention, the contents of nutrients are remarkably high while keeping the appearance and color of the shiitake mushroom as they are, by performing the steps of dripping, freezing, low temperature depressurized hot water and seasoning sequentially, , The fat content is low, and natural shiitake confectionery having a crunchy and smooth texture can be produced. In addition, the shiitake mushroom according to the present invention exhibits excellent properties as described above, and can be utilized as a health snack suitable for consumers of various age groups. |
| priorityDate | 2017-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.