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1. (WO2018101516) METHOD FOR MANUFACTURING SEAFOOD FRITTERS
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Pub. No.: WO/2018/101516 International Application No.: PCT/KR2016/014071
Publication Date: 07.06.2018 International Filing Date: 01.12.2016
IPC:
A23L 17/00 (2016.01) ,A23L 17/40 (2016.01) ,A23L 5/10 (2016.01) ,A23L 5/20 (2016.01)
[IPC code unknown for A23L 17][IPC code unknown for A23L 17/40][IPC code unknown for A23L 5/10][IPC code unknown for A23L 5/20]
Applicants:
정희권 JUNG, Hee Kwon [KR/KR]; KR
Inventors:
정희권 JUNG, Hee Kwon; KR
Agent:
권오준 KWON, O Jun; KR
Priority Data:
Title (EN) METHOD FOR MANUFACTURING SEAFOOD FRITTERS
(FR) PROCÉDÉ DE PRODUCTION DE BEIGNETS DE FRUITS DE MER
(KO) 어물 튀김의 제조방법
Abstract:
(EN) The present invention relates to a method for manufacturing seafood fritters comprising a step of coating an herbal medicine curing agent before applying batter, so that the batter does not easily separate during consumption after cooking, thereby allowing full appreciation of the flavor of seafood without foul odor, maintaining the crunchy texture of fritters for a long time without sogginess due to a coating layer of the herbal medicine curing agent, and effectively manufacturing seafood fritters infused with active ingredients in the herbal medicine curing agent.
(FR) La présente invention concerne un procédé de production de beignets de fruits de mer comprenant une étape consistant à enrober le produit d'un agent de traitement à base de plante médicinale avant l'application d'une pâte à frire, de sorte que la pâte à frire ne se sépare pas facilement pendant la consommation après cuisson, ce qui permet d'apprécier pleinement la saveur des fruits de mer sans mauvaise odeur, de garder la texture croustillante des beignets pendant une longue durée sans ramollissement dû à une couche de revêtement de l'agent de traitement à base de plante médicinale, et de produire efficacement des beignets de fruits de mer imprégnés des principes actifs de l'agent de traitement à base de plante médicinale.
(KO) 본 발명은 어물 튀김의 제조방법에 관한 것으로, 튀김옷을 입히기 전에 한방 염지제를 코팅막으로 입히는 단계를 거치게 함으로써, 튀김옷이 요리 후 식용시에도 어물에서 잘 분리되지 않게 되고, 이로 인해 잡내 없이 어물 튀김의 맛을 제대로 느낄 수 있으며, 한방 염지제에 의한 코팅막으로 눅눅해짐이 없이 오랫동안 튀김으로서의 바삭한 식감을 유지할 수 있고, 한방 염지제의 유효성분이 배어있는 어물 튀김을 제조할 수 있는 효과가 있다.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Korean (KO)
Filing Language: Korean (KO)