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    • 4. 发明公开
    • 누룽지 라면 및 이의 제조방법
    • 分蘖米糠和分蘖稻米及其制造方法
    • KR1020090032172A
    • 2009-04-01
    • KR1020070097155
    • 2007-09-27
    • 이양섭
    • 이양섭
    • A23L1/16A23L1/18
    • A23L7/109A23L3/40A23L5/11A23L7/161A23L27/10A23L27/20A23L27/79
    • A scorched rice ramyeon is provided to ensure high nutritive values while maintaining a specific taste of rice and scorched rice using scorched rice, glutinous rice flour and rice flour. A method for preparing scorched rice ramyeon comprises the following steps of: pulverizing dried scorched rice with the 5-10% of moisture to become 5mm in size of a kernel shape(S100); popping the pulverized scorched rice using a popper machine(S110); mixing the 50-70wt% of popped scorched rice to the 30-50wt% of mixed powder of glutinous rice flour and rice flour which are mixed in a ratio of 1 to 3(S120); and steaming the mixture at 145°C for 19 minutes to obtain dough.
    • 提供烧焦米饭,以确保高营养价值,同时使用焦烧的米,糯米粉和米粉保持米和焦烧米的特定味道。 制备烧焦米粉的方法包括以下步骤:将5-10%的水分干燥的焦化米粉碎成粒度为5mm的大小(S100); 用搅拌机(S110)将粉碎的烧焦米出来; 将50-70重量%的熬焦米与30〜50重量%的混合粉末的混合比例为1〜3(S120)混合; 并在145℃蒸汽混合物19分钟以获得面团。
    • 8. 发明公开
    • 허브향 튀김 제조방법
    • 油炸食物
    • KR1020130084581A
    • 2013-07-25
    • KR1020120005706
    • 2012-01-17
    • 최창석
    • 최창석
    • A23L5/10A23L7/157
    • A23L27/79A23L5/10A23L7/157A23L17/60A23L27/10A23L29/30
    • PURPOSE: A producing method of herbal flavored fried food is provided to uniformly maintain the emitting amount of the flavor added to the fried food\, and to uniformly maintain the taste of the fried food. CONSTITUTION: Sea tangle is boiled and dried. The dried sea tangle is cut and fried. The fried sea tangle is pulverized into powder in a particle size of 0.1-1 mm^3. A steamer is filled with water. A double supporter is mounted on the upper side of the steamer for inserting herbs into the supporter on the lower side and the sea tangle powder on the upper supporter, and the herbs and the sea tangle powder is steamed at 70-80°C for 30 minutes. Watery grain syrup is heated at 65-70°C, and the sea tangle powder is dipped into the grain syrup. The coated sea tangle powder is mixed with frying powder. Frying materials are coated with batter, and secondly coated with the frying powder mixed with the sea tangle powder. The frying materials are fried in oil. The herbs are selected from rosemary, lavender, spearmint, basil, rose herb, peppermint, or lemon balm. [Reference numerals] (AA) Boiling sea tangle; (BB) Drying the sea tangle; (CC) Cutting the dried sea tangle; (DD) Puffing the cut sea tangle; (EE) Crushing the puffed sea tangle into a particle size of 0.1-1 mm^3; (FF) Layering the sea tangle powder with herbs, and steaming; (GG) Dipping the sea tangle powder into grain syrup heated at 60-70°C for coating; (HH) Mixing with frying powder; (II) Firstly coating a frying ingredient and flour batter; (JJ) Secondly coating the frying powder; (KK) Separating from oil; (LL) Finishing herb flavored fried food
    • 目的:提供草药风味油炸食品的生产方法,以均匀地保持添加到油炸食品中的香料的排放量,并均匀地保持油炸食品的味道。 构成:海带煮沸干燥。 干海缠结被切割并油炸。 油炸海带被粉碎成粉末,粒径为0.1-1mm ^ 3。 蒸笼里充满了水。 在蒸笼的上侧安装一个双支撑器,用于将草药插入下侧的支撑体和上支撑物上的海缠结粉末上,将草药和海缠结粉末在70-80℃蒸到30 分钟。 将水状谷物糖浆加热至65-70℃,将海藻粉浸入谷物糖浆中。 涂上海藻粉与油炸粉混合。 油炸材料用面糊包覆,其次用与海缠结粉末混合的油炸粉末涂布。 油炸油炸油炸。 草药选自迷迭香,薰衣草,薄荷,罗勒,玫瑰香草,薄荷或柠檬香膏。 (附图标记)(AA)沸腾海缠结; (BB)干海纠结; (CC)切干海纠缠; (DD)膨化切海纠结; (EE)将膨化的海浪粉碎成0.1-1 mm ^ 3的粒径; (FF)用草药分层海粉,蒸; (GG)将海藻粉浸入加热至60-70℃的谷物糖浆中进行涂布; (HH)与油炸粉混合; (二)首先涂上油炸成分和面粉面粉; (JJ)二次涂上油炸粉; (KK)与油分离; (LL)整理草本风味油炸食品
    • 10. 发明公开
    • 무연 담배 제품
    • 无烟烟草制品
    • KR1020100067127A
    • 2010-06-18
    • KR1020107010256
    • 2008-10-02
    • 필립모리스 프로덕츠 에스.에이.
    • 푸이츠,리차드
    • A24B13/00A24F47/00A61K9/70
    • A24B13/00A23L27/74A23L27/79A24B3/18A24B15/14
    • A nonaqueous, extrudable composition includes at least one thermoplastic polymer in an amount of more than 20 wt% of the whole composition and tobacco. A smokeless tobacco product in the form of a sheet can be made by extruding or hot melt shaping a nonaqueous composition comprising at least one thermoplastic polymer and tobacco, the sheet being soluble in a user's mouth and resulting in sustained release of nicotine to the user. The sheet can be in a form that may be placed in the buccal cavity of, on the palate of or sublingually in the user, and have an average dissolution time of 5 to 50 minutes for delivering super bioavailable nicotine to the user.
    • 非水可挤出组合物包含至少一种热塑性聚合物,其量超过整个组合物的20重量%和烟草。 片状形式的无烟烟草制品可以通过将包含至少一种热塑性聚合物和烟草的非水性组合物挤出或热熔成型制成,该片材可溶于使用者的口中并导致尼古丁向使用者持续释放。 该片材可以是可以放置在使用者口中或舌下的口腔中,并且具有5至50分钟的平均溶解时间以向使用者输送超级生物可利用尼古丁。