MANUFACTURING METHOD OF SAUCE FOR COOKING CRAB MEAT BY USING TANGERINE
PURPOSE: Provided is sauce for cooking chicken meat by using tangerines to promote the consumption of the chicken meat and to give peculiar taste and flavor to the sauce. CONSTITUTION: Ripe tangerines are picked up, and the peels and seeds are eliminated to tangerine flesh. The tangerine flesh is cr...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | eng ; kor |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | CHAE, HONG SUH |
| description | PURPOSE: Provided is sauce for cooking chicken meat by using tangerines to promote the consumption of the chicken meat and to give peculiar taste and flavor to the sauce. CONSTITUTION: Ripe tangerines are picked up, and the peels and seeds are eliminated to tangerine flesh. The tangerine flesh is crushed to include a bit granules. The crushed tangerine 40wt.%, starch syrup 30wt.% and water 15wt.% are mixed and heated in a container at over 100deg.C. The heated mixture is seasoned with salt 0.75wt.% and spice 0.01wt.%. Sweet potato starch 1.5wt.% is added to the heated mixture to evaporate 90-95% of moisture. The tangerine mixture is slowly cooled in the container. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20010086491A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20010086491A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20010086491A3</originalsourceid><addsrcrecordid>eNrjZHDzdfQLdXN0DgkN8vRzV_B1DfHwd1Hwd1MIdgx1dlVw8w9ScPb39wbJOQc5OgEVOIYoOEUqhAaDhEIc_dxdgRpdeRhY0xJzilN5oTQ3g7Kba4izh25qQX58anFBYnJqXmpJvHeQkYGBoYGBhZmJpaGjMXGqADeDLNA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>MANUFACTURING METHOD OF SAUCE FOR COOKING CRAB MEAT BY USING TANGERINE</title><source>esp@cenet</source><creator>CHAE, HONG SUH</creator><creatorcontrib>CHAE, HONG SUH</creatorcontrib><description>PURPOSE: Provided is sauce for cooking chicken meat by using tangerines to promote the consumption of the chicken meat and to give peculiar taste and flavor to the sauce. CONSTITUTION: Ripe tangerines are picked up, and the peels and seeds are eliminated to tangerine flesh. The tangerine flesh is crushed to include a bit granules. The crushed tangerine 40wt.%, starch syrup 30wt.% and water 15wt.% are mixed and heated in a container at over 100deg.C. The heated mixture is seasoned with salt 0.75wt.% and spice 0.01wt.%. Sweet potato starch 1.5wt.% is added to the heated mixture to evaporate 90-95% of moisture. The tangerine mixture is slowly cooled in the container.</description><edition>7</edition><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010913&DB=EPODOC&CC=KR&NR=20010086491A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010913&DB=EPODOC&CC=KR&NR=20010086491A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHAE, HONG SUH</creatorcontrib><title>MANUFACTURING METHOD OF SAUCE FOR COOKING CRAB MEAT BY USING TANGERINE</title><description>PURPOSE: Provided is sauce for cooking chicken meat by using tangerines to promote the consumption of the chicken meat and to give peculiar taste and flavor to the sauce. CONSTITUTION: Ripe tangerines are picked up, and the peels and seeds are eliminated to tangerine flesh. The tangerine flesh is crushed to include a bit granules. The crushed tangerine 40wt.%, starch syrup 30wt.% and water 15wt.% are mixed and heated in a container at over 100deg.C. The heated mixture is seasoned with salt 0.75wt.% and spice 0.01wt.%. Sweet potato starch 1.5wt.% is added to the heated mixture to evaporate 90-95% of moisture. The tangerine mixture is slowly cooled in the container.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDzdfQLdXN0DgkN8vRzV_B1DfHwd1Hwd1MIdgx1dlVw8w9ScPb39wbJOQc5OgEVOIYoOEUqhAaDhEIc_dxdgRpdeRhY0xJzilN5oTQ3g7Kba4izh25qQX58anFBYnJqXmpJvHeQkYGBoYGBhZmJpaGjMXGqADeDLNA</recordid><startdate>20010913</startdate><enddate>20010913</enddate><creator>CHAE, HONG SUH</creator><scope>EVB</scope></search><sort><creationdate>20010913</creationdate><title>MANUFACTURING METHOD OF SAUCE FOR COOKING CRAB MEAT BY USING TANGERINE</title><author>CHAE, HONG SUH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20010086491A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2001</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHAE, HONG SUH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHAE, HONG SUH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHOD OF SAUCE FOR COOKING CRAB MEAT BY USING TANGERINE</title><date>2001-09-13</date><risdate>2001</risdate><abstract>PURPOSE: Provided is sauce for cooking chicken meat by using tangerines to promote the consumption of the chicken meat and to give peculiar taste and flavor to the sauce. CONSTITUTION: Ripe tangerines are picked up, and the peels and seeds are eliminated to tangerine flesh. The tangerine flesh is crushed to include a bit granules. The crushed tangerine 40wt.%, starch syrup 30wt.% and water 15wt.% are mixed and heated in a container at over 100deg.C. The heated mixture is seasoned with salt 0.75wt.% and spice 0.01wt.%. Sweet potato starch 1.5wt.% is added to the heated mixture to evaporate 90-95% of moisture. The tangerine mixture is slowly cooled in the container.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; kor |
| recordid | cdi_epo_espacenet_KR20010086491A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MANUFACTURING METHOD OF SAUCE FOR COOKING CRAB MEAT BY USING TANGERINE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-27T18%3A06%3A11IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=CHAE,%20HONG%20SUH&rft.date=2001-09-13&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20010086491A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |