首页> 外国专利> METHOD FOR PREPARING FUNCTIONAL SEA MUSTARD USING CURCUMA LONGA AND CURCUMA LONGA SEA MUSTARD PREPARED THEREBY

METHOD FOR PREPARING FUNCTIONAL SEA MUSTARD USING CURCUMA LONGA AND CURCUMA LONGA SEA MUSTARD PREPARED THEREBY

机译:用龙眼金枪鱼制备功能性海芥菜的方法和由此制备的龙眼金枪鱼芥子

摘要

The present invention relates to a functional sea mustard preparing method using Curcuma longa, and Curcuma longa sea mustard prepared by the method. Specifically, the preparing method for the Curcuma longa sea mustard comprises: a step (a) of washing sea mustard; a step (b) of treating the washed sea mustard with a Curcuma longa concentrate having a concentration of 3 to 15%; and a step (c) of drying the sea mustard treated with the Curcuma longa concentration. The new functional Curcuma longa sea mustard prepared by the method of the present invention has no unique fishy smell of sea mustard and has an excellent shape such that a wider customer base can prefer the Curcuma longa sea mustard.;COPYRIGHT KIPO 2018
机译:本发明涉及一种使用姜黄的功能性海芥菜的制备方法,以及通过该方法制备的姜黄的海芥菜。具体地,该姜黄海芥菜的制备方法包括:(a)洗涤海芥菜的步骤;步骤(b),用浓度为3%至15%的姜黄浓缩物处理洗过的海芥菜; (c)干燥经姜黄浓缩物处理的芥末的步骤。通过本发明的方法制备的新型功能性姜黄海芥末没有独特的腥海腥味,并且具有极好的形状,使得更广泛的客户群更喜欢姜黄海芥末; COPYRIGHT KIPO 2018

著录项

  • 公开/公告号KR20180076856A

    专利类型

  • 公开/公告日2018-07-06

    原文格式PDF

  • 申请/专利权人 NAMPO MULLSAN CO. LTD.;

    申请/专利号KR20160181464

  • 发明设计人 SEO CHANG HOKR;

    申请日2016-12-28

  • 分类号A23L33/105;A23L17/60;

  • 国家 KR

  • 入库时间 2022-08-21 12:39:38

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