专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明公开

KR1020100041204A 건조 김치 및 이를 포함하는 부침가루 无效
标题翻译：干粉饼和含巧克力的粉饼
公开(公告)号：KR1020100041204A
公开(公告)日：2010-04-22
申请号：KR1020080100264
申请日：2008-10-13
申请人： 주식회사 삼양사 , (주)에프엔디
发明人： 김나리 , 남충우 , 김은석 , 배천호 , 정영삼 , 전영신
IPC分类号： A23B7/10 , A23B7/024 , A23L1/22 , A23L1/10
摘要： PURPOSE: Dried kimchi and pancake powder including same are provided to simply cook a kimchi pancake by mixing the pancake powder with water, and to simply and rapidly make the kimchi pack with the pancake powder. CONSTITUTION: Dried kimchi includes dried kimchi solids and kimchi soup granules with a weight ratio of 70 ~ 90 : 10 ~ 30 respectively. A drying process is a frozen-dry process. The pancake powder includes kimchi mix and pancake powder mix. The kimchi mix includes the dried kimchi. A manufacturing method of the dried kimchi includes a step for separating kimchi solids and kimchi liquid; drying the separated kimchi solids and liquids respectively; vacuum freeze-drying the kimchi after cutting the kimchi solids to a length of 5 ~ 100 mm and a thickness of 5 ~ 300 mm; freezing a fan in which the kimchi liquids are storend; and vacuum freeze-drying the frozen fan.
摘要翻译：目的：提供包括相同的泡菜和薄煎饼粉以通过将煎饼粉与水混合来简单地制作泡菜薄饼，并简单快速地将薄煎饼包装成薄饼粉。构成：干泡菜包括干泡菜和泡菜汤颗粒，重量比分别为70〜90：10〜30。干燥过程是冷冻干燥过程。煎饼粉包括泡菜混合物和煎饼粉混合物。泡菜混合包括干泡菜。干泡菜的制造方法包括分开泡菜固体和泡菜液的步骤; 分别干燥分离的泡菜固体和液体; 将泡菜固体切成5〜100mm的长度，厚度为5〜300mm，真空冷冻干燥泡菜。冻结泡菜液体的风扇; 并将冷冻风机真空冷冻干燥。

2. 外观设计

KR3020090001306S 无效
公开(公告)号：KR3020090001306S
公开(公告)日：2009-10-21
申请号：KR3020090044614
申请日：2009-10-09
申请人： (주)에프엔디
设计人： 최성주

3. 发明授权

KR101263546B1 동결 건조된 해물 및 이를 포함하는 부침가루 有权
标题翻译：冷冻海鲜和包含其的煎饼粉末
公开(公告)号：KR101263546B1
公开(公告)日：2013-05-13
申请号：KR1020080069217
申请日：2008-07-16
申请人： 주식회사 삼양사 , (주)에프엔디
发明人： 김나리 , 남충우 , 김은석 , 배천호 , 정영삼 , 전영신
IPC分类号： A23L1/326 , A21D2/34 , A23L1/10 , A23L1/105
摘要： 본발명은찬물에침지시 3분이내원형으로복원될수 있는동결건조된해물, 이를포함하는해물믹스및 해물전용부침가루조성물에관한것이다.

4. 发明公开

KR1020100008645A 동결 건조된 해물 및 이를 포함하는 부침가루 有权
标题翻译：冷冻干燥的海鲜和包含它的豌豆粉
公开(公告)号：KR1020100008645A
公开(公告)日：2010-01-26
申请号：KR1020080069217
申请日：2008-07-16
申请人： 주식회사 삼양사 , (주)에프엔디
发明人： 김나리 , 남충우 , 김은석 , 배천호 , 정영삼 , 전영신
IPC分类号： A23L1/326 , A21D2/34 , A23L1/10 , A23L1/105
CPC分类号： A23L17/10 , A23L3/44 , A23L7/117 , A23L17/40 , A23L17/50 , A23L27/105
摘要： PURPOSE: Pancake powder including freeze-dried seafood is provided to make pancakes conveniently with freeze-dried seafood which is pre-processed, and to produce a massive quantity of the freeze-dried seafood efficiently. CONSTITUTION: Freeze-dried seafood is restored within 3 minutes in cold water of 4-25°C, and has the water content of 1-10%. A manufacturing method of the freeze-dried seafood includes the following steps: washing seafood; boiling the seafood for 10 seconds ~ 5 minutes at 100°C; cutting the boiled seafood which is pre-frozen for 2 ~ 8 hours in -1 ~ -15°Ci; and freeze-drying the cut seafood. The composition of pancake powder includes 1-50 weight% of the freeze-dried seafood and 50-99 weight% of mix pancake powder.
摘要翻译：目的：提供包括冷冻海鲜的煎饼粉，方便地进行预冻处理的冷冻海鲜，有效地生产大量的冻干海产品。规定：冷冻海鲜在4-25℃的冷水中3分钟内恢复，含水量为1-10％。冷冻海鲜的制造方法包括以下步骤：洗海鲜; 在100℃下煮海鲜10秒〜5分钟; 在-1〜-15℃之间切开预冷2〜8小时的煮熟海鲜; 并冷冻切割海鲜。煎饼粉的组成包括1-50重量％的冻干海鲜和50-99重量％的混合煎饼粉。

5. 发明授权

KR100983688B1 동결건조된 연체동물의 제조방법 有权
标题翻译：一种制备冷冻干燥软体动物的方法
公开(公告)号：KR100983688B1
公开(公告)日：2010-09-24
申请号：KR1020080030354
申请日：2008-04-01
申请人： 주식회사 삼양홀딩스 , (주)에프엔디
发明人： 김나리 , 남충우 , 김은석 , 배천호 , 정영삼 , 전영신
IPC分类号： A23L1/333 , A22C25/00 , A22C25/18
摘要： 본 발명은 온수뿐만 아니라 냉수에서의 복원력이 우수하고, 복원 후 복원력을 유지하면서도 맛, 향, 및 식감이 우수한 동결건조된 연체동물을 제조하는 방법 및 이를 포함하는 가공식품에 관한 것이다.
동결건조, 연체동물, 오징어, 가공식품

6. 发明公开

KR1020090105097A 동결건조된 연체동물의 제조방법 有权
标题翻译：制备冷冻干燥麦芽糖的方法
公开(公告)号：KR1020090105097A
公开(公告)日：2009-10-07
申请号：KR1020080030354
申请日：2008-04-01
申请人： 주식회사 삼양홀딩스 , (주)에프엔디
发明人： 김나리 , 남충우 , 김은석 , 배천호 , 정영삼 , 전영신
IPC分类号： A23L1/333 , A22C25/00 , A22C25/18
CPC分类号： A23L17/50 , A22C25/003 , A22C25/18 , A23L3/44
摘要： PURPOSE: A method for preparing freeze-dried mollusks is provided to exhibit high degree of mouth feel, taste, and flavor as well as high force of restitution. CONSTITUTION: A method for preparing freeze-dried mollusks comprises the following steps of: washing live or defrosted mollusks and steaming them; cutting the steamed mollusks and pre-freezing them; cutting the pre-frozen mollusks to a size of 2-6mm in thickness; and freeze-drying the cut mollusks. The mollusks are selected among cuttlefish, common octopus, octopus ocellatus, octopus, ear shell, or shells. The steaming step is performed in 100°C water for 10sec ~ 5min. The pre-freezing step is performed at -1 ~ -15°C for 2-8 hours.
摘要翻译：目的：提供冷冻软体动物的制备方法，以表现出高度的口感，味道和风味以及高的恢复力。构成：冷冻干燥的软体动物的制备方法，包括以下步骤：清洗活的或解冻的软体动物并蒸煮; 切割蒸熟的软体动物，并预先冻结它们; 将预冷的软体动物切成2-6mm的尺寸; 并冷冻干燥切割的软体动物。软体动物被选择为墨鱼，常见章鱼，章鱼，章鱼，耳壳或贝壳。蒸汽步骤在100℃水中进行10秒〜5分钟。预冷步骤在-1〜-15℃下进行2-8小时。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式