KIM, SONG MUN,김성문,PARK, SUNG JIN,박성진,KANG, IL JUN,강일준
申请号：
KR1020120006628
公开号：
KR1020130085680A
申请日:
2012.01.20
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of cooked dandelion dish is provided to provide excellent anti-oxidation ability functionality of dandelion.CONSTITUTION: Dandelion is parboiled at 80-90°C for 3-5 minutes. The parboiled dandelion is cooled to a room temperature. The cooled dandelion is dried at 40-50°C for 6-9 hours. The parboiling step is conducted for 5 minutes at 90°C. The drying step is conducted for 9 hours at 40°C.COPYRIGHT KIPO 2013[Reference numerals] (AA) Dandelion (BB) Parboil at 90°C (CC) Cool (DD) Dry (EE) Dried product (FF) Dandelion greens jelly macerated in water본 발명은 민들레 묵나물의 제조방법에 관한 것으로, 항산화력이 우수하고, 관능적으로도 우수한 민들레 묵나물을 제조할 수 있다.
