PREPARATION METHOD OF SAUCE USING RED CRAB
PURPOSE: A method for making sauce using fresh red crab considering preservation and use of product is provided to simplify manufacturing process of traditional American sauce and enhance quality of the sauce. CONSTITUTION: A method for making sauce comprises: a step of pulverizing carapace in which...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , , , |
|---|---|
| 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 | CHOI, SOO KEUN YANG, CHANG JUN BYUN, GWANG IN KIM, DONG SEOK HA, JONG MYUNG BAE, GUM KWANG PARK, MI LAN CHO, WOO JE LEE, JAE SUNG KIM, DONG JIN SEOUNG, TAE JONG LEE, SANG MIN |
| description | PURPOSE: A method for making sauce using fresh red crab considering preservation and use of product is provided to simplify manufacturing process of traditional American sauce and enhance quality of the sauce. CONSTITUTION: A method for making sauce comprises: a step of pulverizing carapace in which crab meat is removed; a step of adding tomato, onion, carrot, salary, garlic, parsley, butter, salt, wine and water to the pulverized carapace and extracting at high temperature at 120°C and 0.22mPa(10Kgf/cm^2) for 60 minutes; a step of adding salt and beurre manie; and a step of filtering the mixture to remove hardened oil. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20100026698A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20100026698A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20100026698A3</originalsourceid><addsrcrecordid>eNrjZNAKCHINcAxyDPH091PwdQ3x8HdR8HdTCHYMdXZVCA329HNXCHJ1UXAOcnTiYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBoYGBgZGZmaWFo7GxKkCAMXiJTY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PREPARATION METHOD OF SAUCE USING RED CRAB</title><source>esp@cenet</source><creator>CHOI, SOO KEUN ; YANG, CHANG JUN ; BYUN, GWANG IN ; KIM, DONG SEOK ; HA, JONG MYUNG ; BAE, GUM KWANG ; PARK, MI LAN ; CHO, WOO JE ; LEE, JAE SUNG ; KIM, DONG JIN ; SEOUNG, TAE JONG ; LEE, SANG MIN</creator><creatorcontrib>CHOI, SOO KEUN ; YANG, CHANG JUN ; BYUN, GWANG IN ; KIM, DONG SEOK ; HA, JONG MYUNG ; BAE, GUM KWANG ; PARK, MI LAN ; CHO, WOO JE ; LEE, JAE SUNG ; KIM, DONG JIN ; SEOUNG, TAE JONG ; LEE, SANG MIN</creatorcontrib><description>PURPOSE: A method for making sauce using fresh red crab considering preservation and use of product is provided to simplify manufacturing process of traditional American sauce and enhance quality of the sauce. CONSTITUTION: A method for making sauce comprises: a step of pulverizing carapace in which crab meat is removed; a step of adding tomato, onion, carrot, salary, garlic, parsley, butter, salt, wine and water to the pulverized carapace and extracting at high temperature at 120°C and 0.22mPa(10Kgf/cm^2) for 60 minutes; a step of adding salt and beurre manie; and a step of filtering the mixture to remove hardened oil.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; 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>2010</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=20100310&DB=EPODOC&CC=KR&NR=20100026698A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20100310&DB=EPODOC&CC=KR&NR=20100026698A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHOI, SOO KEUN</creatorcontrib><creatorcontrib>YANG, CHANG JUN</creatorcontrib><creatorcontrib>BYUN, GWANG IN</creatorcontrib><creatorcontrib>KIM, DONG SEOK</creatorcontrib><creatorcontrib>HA, JONG MYUNG</creatorcontrib><creatorcontrib>BAE, GUM KWANG</creatorcontrib><creatorcontrib>PARK, MI LAN</creatorcontrib><creatorcontrib>CHO, WOO JE</creatorcontrib><creatorcontrib>LEE, JAE SUNG</creatorcontrib><creatorcontrib>KIM, DONG JIN</creatorcontrib><creatorcontrib>SEOUNG, TAE JONG</creatorcontrib><creatorcontrib>LEE, SANG MIN</creatorcontrib><title>PREPARATION METHOD OF SAUCE USING RED CRAB</title><description>PURPOSE: A method for making sauce using fresh red crab considering preservation and use of product is provided to simplify manufacturing process of traditional American sauce and enhance quality of the sauce. CONSTITUTION: A method for making sauce comprises: a step of pulverizing carapace in which crab meat is removed; a step of adding tomato, onion, carrot, salary, garlic, parsley, butter, salt, wine and water to the pulverized carapace and extracting at high temperature at 120°C and 0.22mPa(10Kgf/cm^2) for 60 minutes; a step of adding salt and beurre manie; and a step of filtering the mixture to remove hardened oil.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</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>2010</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAKCHINcAxyDPH091PwdQ3x8HdR8HdTCHYMdXZVCA329HNXCHJ1UXAOcnTiYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBoYGBgZGZmaWFo7GxKkCAMXiJTY</recordid><startdate>20100310</startdate><enddate>20100310</enddate><creator>CHOI, SOO KEUN</creator><creator>YANG, CHANG JUN</creator><creator>BYUN, GWANG IN</creator><creator>KIM, DONG SEOK</creator><creator>HA, JONG MYUNG</creator><creator>BAE, GUM KWANG</creator><creator>PARK, MI LAN</creator><creator>CHO, WOO JE</creator><creator>LEE, JAE SUNG</creator><creator>KIM, DONG JIN</creator><creator>SEOUNG, TAE JONG</creator><creator>LEE, SANG MIN</creator><scope>EVB</scope></search><sort><creationdate>20100310</creationdate><title>PREPARATION METHOD OF SAUCE USING RED CRAB</title><author>CHOI, SOO KEUN ; YANG, CHANG JUN ; BYUN, GWANG IN ; KIM, DONG SEOK ; HA, JONG MYUNG ; BAE, GUM KWANG ; PARK, MI LAN ; CHO, WOO JE ; LEE, JAE SUNG ; KIM, DONG JIN ; SEOUNG, TAE JONG ; LEE, SANG MIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20100026698A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2010</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</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>CHOI, SOO KEUN</creatorcontrib><creatorcontrib>YANG, CHANG JUN</creatorcontrib><creatorcontrib>BYUN, GWANG IN</creatorcontrib><creatorcontrib>KIM, DONG SEOK</creatorcontrib><creatorcontrib>HA, JONG MYUNG</creatorcontrib><creatorcontrib>BAE, GUM KWANG</creatorcontrib><creatorcontrib>PARK, MI LAN</creatorcontrib><creatorcontrib>CHO, WOO JE</creatorcontrib><creatorcontrib>LEE, JAE SUNG</creatorcontrib><creatorcontrib>KIM, DONG JIN</creatorcontrib><creatorcontrib>SEOUNG, TAE JONG</creatorcontrib><creatorcontrib>LEE, SANG MIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHOI, SOO KEUN</au><au>YANG, CHANG JUN</au><au>BYUN, GWANG IN</au><au>KIM, DONG SEOK</au><au>HA, JONG MYUNG</au><au>BAE, GUM KWANG</au><au>PARK, MI LAN</au><au>CHO, WOO JE</au><au>LEE, JAE SUNG</au><au>KIM, DONG JIN</au><au>SEOUNG, TAE JONG</au><au>LEE, SANG MIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PREPARATION METHOD OF SAUCE USING RED CRAB</title><date>2010-03-10</date><risdate>2010</risdate><abstract>PURPOSE: A method for making sauce using fresh red crab considering preservation and use of product is provided to simplify manufacturing process of traditional American sauce and enhance quality of the sauce. CONSTITUTION: A method for making sauce comprises: a step of pulverizing carapace in which crab meat is removed; a step of adding tomato, onion, carrot, salary, garlic, parsley, butter, salt, wine and water to the pulverized carapace and extracting at high temperature at 120°C and 0.22mPa(10Kgf/cm^2) for 60 minutes; a step of adding salt and beurre manie; and a step of filtering the mixture to remove hardened oil.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; kor |
| recordid | cdi_epo_espacenet_KR20100026698A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES 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 | PREPARATION METHOD OF SAUCE USING RED CRAB |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T07%3A02%3A14IST&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=CHOI,%20SOO%20KEUN&rft.date=2010-03-10&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20100026698A%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 |