http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180110468-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_41159e8590b6acacf3c6696107969da4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_72fea11adcba590c45ff9ea6022d9e52 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2017-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ba9bad2c941a4d20018485d6b6c17e4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f60a7ad44705ba18821d59bf74795b19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bd1f0bb41e87226b7c313d899f7c419 |
| publicationDate | 2018-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180110468-A |
| titleOfInvention | Functional Laver Using High Performance Solt With Mealworm, Balsam and Artemisia Capillary Extreacts Method Thereof |
| abstract | The present invention relates to a process for producing a powdery product by squeezing oil from a milking machine and cryogenic freeze-drying the powder; 3 ~ 5% by weight of high-fat ingredients, 0.05-0.5% by weight of balsam extract. 1.00 to 1.5% by weight of an extract of Artemisia princeps, 93.00 to 95.95% by weight of a salt of sunflower, and mixing them evenly; Aging the salt mixed with the high-boiling powder, boiled seaweed, and extract of Artemisia juncea extract at a low temperature of 70 to 90 ° C for 24 hours; Drying the aged and dried salt at a high temperature of 200 to 300 DEG C for 90 minutes or longer while removing foreign matter; Cooling the high-temperature-treated salt, screening and removing foreign matter, and pulverizing the salt into fine particles; Defrosting the dried laver produced in the clean sea area by cryogenic freezing; Firstly grinding the thawed laver; Milking a mixed oil mixed with sesame oil, perilla oil, and myrtle oil into the primary roasted kimchi; Secondly grinding the milk on the ceramic hot plate; 3 to 5% by weight of the high-boiling powder and 0.05 to 0.5% by weight of the balsam extract are added to the secondary roasted kimchi. A step of uniformly spraying a salt powder prepared from 1.00 to 1.5% by weight of Artemisia juncea extract and 93.00 to 95.95% by weight of salt of mannitol; And a step of packaging the above-mentioned complexed steaming. |
| priorityDate | 2017-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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