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    • 1. 发明公开
    • 즉석 건조 매생이해장국의 제조방법
    • 固体干燥小豆汤的制备方法
    • KR1020100076209A
    • 2010-07-06
    • KR1020080134166
    • 2008-12-26
    • 한국식품연구원강진군
    • 김영명김병목도정룡조승목한찬규
    • A23L17/60A23L35/00
    • A23L17/60A23L3/46A23V2002/00A23V2300/10
    • PURPOSE: A preparation method of instant dried Capsosiphon soup is provided to offer the Capsosiphon soup which is stored for a long time at a room temperature, and to offer a specific flavor of the Capsosiphon soup and a coarse body texture. CONSTITUTION: The Capsosiphon is blanched with cleaning sea water and a saline solution. The blanched capsosiphon is dehydrated and dried. The dried capsosiphon and Capsosiphon taste components are wrapped together. The blanched Capsosiphon is dipped in a solution containing edible sodium bicarbonate or sodium carbonate for 30 seconds ~ 300 seconds. The Capsosiphon taste components includes Capsosiphon 50~500g, white radish 100~2000g, dried walleye 20~200g, bean sprout 50~500g, Chinese flat cabbage 20~200g, Coriandrum sativum 5~50g and garlic 20 ~ 200g.
    • 目的:提供即时干燥的辣椒汤的制备方法,提供长时间在室温下储存的Capsosiphon汤,并提供Capsosiphon汤的特定风味和粗糙的身体质地。 规定:将Capsosiphon用清水和盐水清洗干净。 将漂白的辣椒油脱水干燥。 干燥的Capsosiphon和Capsosiphon味道成分被包裹在一起。 将漂白的Capsosiphon浸入含有可食用碳酸氢钠或碳酸钠的溶液中30秒〜300秒。 Capsosiphon味道成分包括Capsosiphon 50〜500g,白萝卜100〜2000g,干ye 20〜200g,豆芽50〜500g,白菜20〜200g,芫荽5〜50g,大蒜20〜200g。