http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200057183-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c734b1d29e97d8d316797d817b1c40e1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-30 |
| filingDate | 2018-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1c5b4389715285a755dd59b03969139 |
| publicationDate | 2020-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200057183-A |
| titleOfInvention | Preparation Method of Sauce on Stirred-Fried Rice Cakes |
| abstract | The present invention is a step of obtaining a Tteokbokki sauce by stirring the chicken meat and sugar, pepper, dashida, salt, bulgogi seasoning, soy protein, soy protein, soy sauce, water, beef bulgogi sauce, and 2.5% by weight of alginic acid, no sauce Is 7.5% by weight, and 89.9 to 89.99% by weight of water, and dropping it to 0.01 to 0.1% by weight of 0.5 mol of calcium chloride solution, encapsulating the sauce subsidiary material, and 5 to 10% by weight of the encapsulated sauce subsidiary material and 90 to tteokbokki sauce To provide a method for preparing a tteokbokki sauce consisting of mixing 95% by weight, the effect of the present invention is to minimize the offensive sensation they have and also calcium and unsaturation by encapsulating a source material containing odor and nutrients using alginic acid. It prevents nutrients such as fatty acids and dietary ingredients from being decomposed easily, but it has excellent merchandise due to the improvement of consumers' sensory quality and various nutrients by fermenting the tteokbokki sauce using low-temperature aging techniques of loess pottery and loess fermentation. In addition, the present invention is a very useful invention that can be used as a source of various foods by improving the umami flavor of tteokbokki and enhancing the nutritional components. |
| priorityDate | 2018-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.