http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-930011870-A
Outgoing Links
| Predicate | Object |
|---|---|
| filingDate | 1991-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1993-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-930011870-A |
| titleOfInvention | Manufacturing method of cold noodles broth powder |
| abstract | In order to make cold noodle broth easily, this field is mixed with refined salt, L-glutamate, inosine monophosphate, citric acid and sodium citrate, homogenized by adding liquid beef extract concentrate, dried first in a vacuum dryer, and then crushed. Natural seasonings such as dried garlic, dried ginger, dried red pepper, red pepper, roasted sesame seeds, sugar, soy sauce powder, glucose, beef concentrate, etc. are mixed by spraying cooking oil with water content of 0.8% or less, and then crushed and packaged. According to the method of the present invention, according to the method of the present invention, the nutritional value is high due to the proper addition of beef extract concentrate and beef bone powder as well as the unique flavor of cold noodles broth without requiring a large-scale facility, Pre-mixing is carried out during the manufacturing process, and the net taste of strong rice power is sufficiently homogenized. 2 By vacuum drying over it can be prepared noodle soup powder does not change the taste for a long time without caking phenomenon. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030048907-A |
| priorityDate | 1991-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.