http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200005718-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bda944f375a9f45dc6c2bcf0fc6ba45f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C29-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 |
| filingDate | 2018-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7107c168a86320135d2423ea6e596718 |
| publicationDate | 2020-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200005718-A |
| titleOfInvention | Manufacturing method of canned crab |
| abstract | The present invention can be stored for a long time to canned sour crab distributed in Korea river or coast as nutrition The present invention relates to a canned crab and a method of preparing canned crab. The whole crab is ground and crushed and then canned by adding additional boiled crab to the ground crab. It is contained in the shell of the crab by using and edible at the same time to cook boiled crab at the same time by steam heat together with the ground crab In addition to ingesting nutrients in chitosan without destroying them, they also contain protein, extracts, glycogen, fats and minerals, It can be stored and ingested for a long time while preserving the ingredients such as glycine, alanine, vitamins, etc. It is used as all steamed crab and sauce in homes and businesses, and the high nutrition content of crab is cooked in a simple way. As for the canned crab manufacturing method which made it possible, The specific remedy means that `` In case of crab of less than 1 year old, 3 ~ 45cm long, The foreign matter removal process to put out or remove the foreign matter in the wash water so that 2/3 of the body is locked for the next 24 hours; Boil the whole crab at a temperature of around 50 ℃ while removing foreign substances to soften the shell or other hard parts Process, and cooked for 15 minutes at high heat of steam heat 100 ~ 220 ℃ in the state to rest the boiled crab in a separate container The cooking process and the grinding process of putting the fully cooked crab into a grinder in a state that the internal organs do not flow. And, the live sesame crab pulverized in the grinding process after the foreign matter removal process, boiled process and cooking process Consisting of a packaging process for mixing and packing with ground products ” The crab prepared by the present invention canned crab having the configuration as described above is processed as an edible food as the guts of the crab By processing, the protein and extracts contained in the intestines and nutrients such as glycogen, fat and minerals, glycine, alanine and vitamins Long-term distribution while preserving the flavor and unique flavor In addition, the whole process of the crab is put into the liquid material ground whole of the crab and matured, so that the processing process is natural. Maximally preserve and consume artificially preserved chitosan, a component of crab shell, by adding no artificial ingredients As mentioned above, by selecting the natural way of processing the crab as possible, the taste is light and the sesame itself Long-term preservation is possible while minimizing the destruction of nutrients contained in Your nutrition will be |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210045032-A |
| priorityDate | 2018-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.