http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190063577-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02f71683ac94eb773942545dba619cda |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2017-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e26c77bb69ca9bf6f48a17dad03d3858 |
| publicationDate | 2019-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190063577-A |
| titleOfInvention | Method of extracting liquid extract from dried Illicium verum and method for producing Pork Rib Hangover Soup added with Illicium verum extract |
| abstract | A method of extracting a liquid phase extract from a dried octagonal fennel of the present invention includes a water absorption process in which an octagonal fennel in a completely dry state is immersed in water for 24 hours to absorb moisture; A boiling tube heating process in which an appropriate amount of octagonal fennel that has undergone the water absorption process is placed in an inner vat of a vacuum extractor and heated for 3 hours; And an octagonal fennel cooling extraction process in which the thermal power is converted to a medium heat and the vacuum extractor is cooled to generate a vacuum inside the vacuum extractor and continuously heated for 37 hours to extract a clear and liquid liquid octagonal fennel extract , ≪ / RTI > The method of manufacturing a bone malting bar of the present invention is characterized in that 10 kg of a bivalve fleshy soup is placed in the inner bottom of a vat of a steam extractor, 25 kg of raw ribs are placed on it, ; A heating step of heating the material to a medium pressure, cooling the vacuum extractor to generate vacuum in the vacuum extractor, continuously heating the material for 37 hours to extract clear, liquid liquid seawater; 20 liters of the broth was vacuum-cooled and extracted in a separate container. The broth was boiled in a separate container and added with 300 g of myeongwon, 800 g of coarse salt, 1.5 kg of red pepper powder, 10 of the onion which had not been removed and boiled for 20 minutes. And adding 100 mg of the octopus fennel extract extracted by the method of claim 1 after the addition of the broth seasoning, and then removing the unpleasant odor through the broth removal process for boiling for 3 minutes. The present invention can extend the distribution period with a flavor that can be enjoyed by anyone. The present invention relates to a method of extracting a liquid high-concentration extract from a dried octagonal fennel using a vacuum extractor and adding the extract to a bone- , It solves the problem of using dried octagonal fennel and it can be distributed at room temperature by pouch packaging such as polypropylene (PP / EVOH / PP), so you can enjoy nutritious food anywhere by heating it at home or outdoor It is effective. |
| priorityDate | 2017-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.