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Instant seaweed fulvescens soup where uses lyophilize seaweed fulvescens and the manufacturing method

机译:一种冻干紫菜的速溶紫菜汤及其制造方法

摘要

PURPOSE: Instant seaweed fulvescens soup and a producing method thereof are provided to improve the taste of freeze-dried seaweed fulvescens by freeze-drying the seaweed fulvescens after steaming. CONSTITUTION: A producing method of instant seaweed fulvescens soup using freeze dried seaweed fulvescens comprises the following steps: inserting washed seaweed fulvescens into a block container; steaming the seaweed fulvescens for 15~25seconds at 160~200deg C(S110); freeze-drying the steamed seaweed fulvescens with a freeze-drier(S120); and moisture-proof packing the freeze-dried seaweed fulvescens with powder seasonings(S140).
机译:用途:提供速溶海藻富勒夫森汤及其生产方法,以通过在蒸煮后冷冻干燥海藻富勒夫森而改善冷冻干燥海藻富夫森的味道。构成:一种使用冷冻干燥的海藻富夫森的速溶海藻富夫森的汤的生产方法,包括以下步骤:将洗净的海藻富夫森插入一个块状容器中;在160〜200°C下蒸海藻富硒菌15〜25秒(S110);用冷冻干燥机冷冻干燥蒸过的海藻富夫草(S120);并用粉状调味料包装冷冻干燥的海藻富夫草(S140)。

著录项

  • 公开/公告号KR101133955B1

    专利类型

  • 公开/公告日2012-04-05

    原文格式PDF

  • 申请/专利权人

    申请/专利号KR20090071774

  • 发明设计人 권영목;권오철;

    申请日2009-08-04

  • 分类号A23L1/337;A23B7/024;

  • 国家 KR

  • 入库时间 2022-08-21 17:08:17

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