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公开(公告)号：KR101348069B1
公开(公告)日：2014-01-10
申请号：KR1020130107631
申请日：2013-09-08
Applicant: 전라남도
Abstract: The present invention is devised from the needs, and relates to a farming method of seaweed Cottonni for mass proliferating Cottonni, which is a source material to produce beneficial materials such as carrageenan included in Cottonni. The present invention relates to a method of farming Cottonni upon water depth depending on the season by reflecting the life cycle of Cottonni, which comprises a step of connecting at least one cultivation line in which mother individuals are fixed, and fixing to a single line horizontal farming apparatus, being installed in the depth of 2-3 m and initially farming for 25-35 days; and a step of moving and fixing the initially farmed cultivation line to the depth of 1 m, post-farming for 10-30 days, and harvesting the grown Cottonni, which facilitates increase in productivity per unit area contrary to the existing farming method, which cultivates in a constant depth; and a farming apparatus therefor. The farming method of Cottonni of the present invention facilitates convenient replacement of the cultivation line in the middle as cultivation lines are connected, and convenient changes in the farming depth by adjusting the position of the connection member of the connection line for adjusting the depth connected to the cultivation line, which is able to cultivate Cottonni at an optimal depth for each growth stage.
Abstract translation: 本发明是根据需要而设计的，涉及一种用于大量增殖棉花的海藻Cottonni的养殖方法，Cottonni是生产有益材料的源材料，例如包括在Cottonni中的角叉菜胶。 本发明涉及一种通过反映Cottonni的生命周期，根据季节在水深上养殖Cottonni的方法，该方法包括连接至少一个母亲个体固定的栽培线和固定在单线水平的步骤 耕作机械，安装在2-3米深，最初种植25-35天; 并将最初种植的栽培线移植并固定至1米深，后期耕作10-30天，收获种植的Cottonni，有利于提高单位面积生产力，与现有耕作方式相反， 以恒定的深度培育; 和一种养殖设备。 本发明的棉花种植方法有利于在栽培线连接的同时方便地更换培养线，并且通过调节连接线的连接构件的位置来方便地改变耕作深度，以调节与 培育线，能够在每个生长阶段以最佳深度种植棉花。
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182.发明公开
公开(公告)号：KR1020130130372A
公开(公告)日：2013-12-02
申请号：KR1020120054136
申请日：2012-05-22
Applicant: 전라남도
Abstract: Provided are microbial agents for controlling tomato fusarium wilt and a method of manufacturing microbial agents for controlling tomato fusarium wilt comprising: a step of obtaining a microbial culture by adding a carbon source to bean extracts, which is prepared by adding water to beans and boiling them, and then putting microbial agents for controlling tomato fusarium wilt; and a step of absorbing a microorganism by dipping cracked beans in the microbial culture.
Abstract translation: 提供了用于控制番茄枯萎病的微生物剂和一种制备用于控制番茄镰刀菌的微生物剂的方法，包括：通过向豆提取物中加入碳源获得微生物培养的步骤，其通过向豆中加水并煮沸而制备 ，然后放入控制番茄镰刀菌的微生物剂; 以及通过将裂解的豆浸入微生物培养物中来吸收微生物的步骤。
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公开(公告)号：KR101320046B1
公开(公告)日：2013-10-18
申请号：KR1020110134634
申请日：2011-12-14
Applicant: 전라남도
Abstract: 토마토 신초(新梢, 새가지)의 추출물을 포함하는 것을 특징으로 하는 착과증진제에 관한 것으로, 고온기에 (애)호박, 토마토 등의 수정시 발생하는 기형과나 약해 현상을 현저히 줄이며, 특히 시설 내 저온 건조, 고온 과습과 일조량 부족 등으로 인한 환경적인 제약요소로 발생하는 수정 불량과 착과 불량을 개선할 수 있다.
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公开(公告)号：KR1020130110276A
公开(公告)日：2013-10-10
申请号：KR1020120032076
申请日：2012-03-29
Applicant: 전라남도
IPC: A01K61/00
Abstract: PURPOSE: A method for forming a shellfish farm on a mud flat improves the productivity by building a bank on the border, thereby preventing a loss of shellfish. CONSTITUTION: A method for forming a shellfish farm on a mud flat comprises the following steps: a) defining an area for a shellfish farm on a mud flat; b) building a bank on the border; c) building a waterway adjacently to the bank; building another bank on the other side of the waterway.
Abstract translation: 目的：在泥滩上形成贝类养殖场的方法通过在边界建立银行提高生产力，从而防止贝类的丢失。 构成：在泥浆平台上形成贝类养殖场的方法包括以下步骤：a）在泥滩上确定贝类养殖场的面积; b）在边界建立银行; c）建立与岸相邻的水道; 在水路的另一边建立另一个银行。
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公开(公告)号：KR101302202B1
公开(公告)日：2013-08-30
申请号：KR1020110026210
申请日：2011-03-24
Applicant: 전라남도
Inventor： 정현호
CPC classification number: Y02A40/81
Abstract: 본 발명은 살아있는 멸치 떼를 메탈등을 켜두어 수면아래 가두리망에 유인 및 채집하는 단계; 상기 채집한 멸치 떼에 냉동된 소형새우를 띄어 먹이붙임을 하여 순치시키는 단계; 상기 순치시킨 멸치 떼를 통비닐에 물, 항생제, 산소를 넣고 스티로폼 상자에 넣어 운송하는 단계; 상기 이동시킨 멸치를 수조에 넣어 사육하는단계;로 이루어진 살아있는 멸치 순치 및 사육방법에 관한 것이다.
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Patent Agency Ranking
公开(公告)号：KR1020130092140A
公开(公告)日：2013-08-20
申请号：KR1020120013672
申请日：2012-02-10
Applicant: 전라남도 곡성군
Abstract: PURPOSE: A production method of health functional fermented soybean paste pickled melon is provided to improve sweet taste, and to secure low sugar, low salinity, and low calories. CONSTITUTION: Salt water is mixed with a stevia extract. Melon is dipped in the salt water for 20-24 hours for salting. The salted melon is washed and compressed. The salted melon is pickled in fermented soybean paste and aged. The melon is salted in the salt water obtained by mixing 10-25% (w/v) of salinity salt water and 10-50% (v/v) of stevia extract. The stevia extract is obtained by adding 30-50% (w/v) of fresh stevia leaves or 10-30% (w/v) of dried stevia leaves in water, boiling the leaves for 1-2 hours for extracting, and filtering with a filter. [Reference numerals] (AA) Separating flesh from melon; (BB) Cutting unripe melon with a weight greater than 90-180 g in half for obtaining flesh; (CC) Stevia water extract; (DD) Producing the stevia extract (based on 10 L) : 2 kg of dried stevia leaves (or 4 kg of fresh stevia leaves) are inserted into 10L of water, and boiled for an hour at 100°C; (EE) Producing melon salting water; (FF) Producing stevia salt water (based on 1 L) : 1.5 times more than the total amount of melon. adding 100 g of salt (100 g of sugar, 300 ml of stevia extract); (GG) Salting melon in the salting water; (HH) Salting melon in the stevia salt water: salting the melon for 22 hours (Dipping in salt water 1.5 times more than the specimen); (II) Washing the salted melon; (JJ) Washing method: washing the melon with clear water for 1-2 times, and inserting into an onion net; (KK) Dehydrating the salted melon; (LL) Inserting the onion net into a dehydration container, and dehydrating by using 6-10 times the amount of pressure; (MM) Pickling salted melon in fermented soybean paste; (NN) Mixing the salted melon with 1.5 times the amount of fermented soybean paste; (OO) Inserting the soybean paste pickled melon in a container; (PP) Inserting the soybean paste pickled melon into an environment friendly food container, and sealing; (QQ) Aging the soybean paste pickled melon; (RR) Storing for more than 1-3 months: storing the container filled with soybean paste pickled melon in a cool shaded place for aging (18-23°C); (SS) Producing products from the soybean paste pickled melon; (TT) Vacuum packaging or inserting the soybean paste pickled melon into a vacuum container for cold temperature distributing
Abstract translation: 目的：提供健康功能发酵大豆酱腌瓜的生产方法，以改善甜味，确保低糖，低盐度和低热量。 构成：盐水与甜叶菊提取物混合。 将甜瓜浸入盐水中20-24小时进行盐析。 将盐渍的瓜子洗涤并压缩。 腌制的甜瓜在发酵的大豆酱中酸洗并老化。 通过将10-25％（w / v）的盐水盐水和10-50％（v / v）的甜菊提取物混合而获得的盐水中的甜瓜被盐化。 通过将30-50％（w / v）的新鲜甜菊叶或10-30％（w / v）干燥的甜叶菊叶子加入水中，将叶子煮沸1-2小时以提取，并过滤 与过滤器。 （附图标记）（AA）从瓜分离肉; （BB）切割未成熟的瓜，重量大于90-180克，以获得肉; （CC）甜叶菊水提取物; （DD）生产甜叶菊提取物（10升）：将2公斤干甜叶菊叶（或4公斤新鲜甜叶菊叶）插入10升水中，并在100℃下煮沸1小时; （EE）生产甜瓜盐水; （FF）生产甜叶菊盐水（1升）：甜瓜总量的1.5倍。 加入100g盐（100g糖，300ml甜菊提取物）; （GG）咸盐中的咸盐; （HH）甜叶菊盐水中的盐瓜：将甜瓜盐渍22小时（浸入盐水1.5倍以上）; （二）清洗咸瓜; （JJ）洗涤方法：用清水洗1-2次，插入洋葱网; （KK）脱盐咸瓜; （LL）将洋葱网插入脱水容器中，用6-10倍的压力脱水; （MM）发酵大豆酱中酸洗甜瓜; （NN）将咸黄瓜与发酵大豆酱的1.5倍混合; （OO）将大豆酱腌瓜放入容器中; （PP）将大豆酱腌瓜放入环境友好的食品容器中并密封; （QQ）老化大豆酱腌瓜子; （RR）储存1-3个月以上：将装有大豆酱腌瓜的容器放在阴凉处阴凉处（18-23℃）; （SS）从大豆酱生产产品腌瓜; （TT）真空包装或将大豆酱腌瓜插入真空容器中进行冷温分布
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公开(公告)号：KR101291242B1
公开(公告)日：2013-08-01
申请号：KR1020110044827
申请日：2011-05-12
Abstract: 본 발명은 뽕잎 및 오디 성분이 함유된 오리훈제 제조 방법에 관한 것으로, 보다 상세하게는 오리육에 침투 및 숙성되는 염지액을 발색연육제, 카제인, 유장, 소금, 아질산염, 설탕, 마늘, 양파, 글루탐산모노나트륨(MSG), 레드파우더, 에르솔빈산, 비프분말을 포함하는 양념재료에 뽕잎오디추출물을 혼합하여 조성함으로써 오리고기의 섭취와 동시에 뽕잎 및 오디가 갖고 있는 유용한 성분을 섭치할 수 있도록 하고, 오리육 특유의 냄새를 제거하는 것은 물론 육질의 부드러움을 살림으로써 변화하는 소비자들의 입맛에 맞도록 한 뽕잎 및 오디 성분이 함유된 오리훈제 제조 방법에 관한 것이다.
본 발명에 따른 뽕잎 및 오디 성분이 함유된 오리훈제 제조 방법은, 본 발명에 따른 뽕잎 및 오디 성분이 함유된 오리훈제 제조 방법은, 오리육을 준비하는 준비단계와; 상기 준비단계에서 준비된 오리육과 염지액을 텀블러에 넣고 회전시켜 상기 오리육에 상기 염지액을 침투 및 숙성시키는 숙성단계와; 상기 숙성단계에서 숙성된 오리육을 굽는 훈제단계를 포함하되, 상기 숙성단계에서의 염지액은 상기 준비단계에서 준비된 오리육 100㎏당 발색연육제 0.98㎏, 카제인 0.6㎏, 유장 0.3㎏, 소금 0.39㎏, 아질산염 0.005㎏, 설탕 0.38㎏, 마늘 0.04㎏, 양파 0.03㎏, 글루탐산모노나트륨(MSG) 0.02㎏, 레드파우더 0.04㎏, 에르솔빈산 0.07㎏, 비프분말 0.1㎏을 포함하는 양념재료에 뽕잎과 오디를 삶아서 우려낸 뽕잎오디추출물 10±0.5kg을 혼합하여 조성되는 것을 특징으로 한다.-
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公开(公告)号：KR101281730B1
公开(公告)日：2013-07-03
申请号：KR1020100108297
申请日：2010-11-02
Applicant: 전라남도
Abstract: 본 발명은 천연물질을 이용한 오리사료 첨가제 급여 방법에 관한 것으로, 보다 상세하게는 축산물의 질병예방 및 치료를 위해 사용되는 항생제를 대체하고 육질의 향상을 도모할 수 있도록 해조류 추출물, 난백 추출물, 자몽종자 추출물과 같은 천연물질을 음수에 희석하여 오리에 급여함으로써 친환경 축산물 생산 활성화를 도모할 수 있도록 한 천연물질을 이용한 오리사료 첨가제 급여 방법에 관한 것이다.
본 발명에 따른 천연물질을 이용한 오리사료 첨가제 급여 방법은, 해조류 추출물, 난백 추출물, 자몽종자 추출물 중 적어도 어느 두 개 이상이 혼합된 천연물질을 음수에 1000배 희석하여 오리에 12시간 급여하는 것을 특징으로 한다.-
公开(公告)号：KR1020130073006A
公开(公告)日：2013-07-02
申请号：KR1020110140664
申请日：2011-12-22
Applicant: 전라남도
CPC classification number: A23L23/00 , A23L17/40 , A23L17/60 , A23L17/70 , A23L29/06 , A23V2002/00 , A23V2300/28
Abstract: PURPOSE: A manufacturing method of a sauce is provided to manufacture a sauce by hydrolyzing abalone and laver with enzyme and mixing the hydrolysate with other raw materials. CONSTITUTION: After 5 times (w/v) of distilled water are added to edible part of abalone and pulverized with a blender for one minute, the enzymatic hydrolysis is performed by adding Alcalase of proteinase and Protamex by 1% (w/w) of the weight of abalone. The enzymatic hydrolysate is heat-treated at 90-100deg.C for 15 minutes to manufacture enzymatic hydrolysate of abalone. After 50 times (w/v) of distilled water are added to laver powder, Alcalase of proteinase is added by 1% (w/v) of the weight of laver powder and input into a thermo-bath of 60deg.C, and the enzymatic hydrolysis is performed for 4 hours to manufacture enzymatic hydrolysate of laver. The enzymatic hydrolysate of abalone and laver is filtered and centrifuged to obtain extract, and the extract is concentrated under reduced pressure with a vacuum condenser. Spice and sweetener are added to the concentrate, mixed, and heated. [Reference numerals] (AA) Electron donating ability (%); (BB) Laver enzymatic hydrolysate; (CC) Abalone enzymatic hydrolysate
Abstract translation: 目的：提供酱汁的制造方法，通过用酶水解鲍鱼和紫菜并将水解产物与其他原料混合来制造酱汁。 构成：在可食部分的鲍鱼中加入5倍（w / v）的蒸馏水并用混合器粉碎1分钟后，酶水解通过将蛋白酶和Protamex的Alcalase加入1％（w / w）的 鲍鱼的重量。 将酶水解产物在90-100℃下热处理15分钟，以制备鲍鱼的酶水解产物。 将50倍（w / v）的蒸馏水加入到紫菜粉中，加入1％（w / v）柠檬粉重量的蛋白酶，并加入到60℃的热浴中， 进行酶水解4小时以制备紫菜的酶水解产物。 将鲍鱼和紫菜的酶水解物过滤并离心以获得提取物，并用真空冷凝器减压浓缩提取物。 将香料和甜味剂加入到浓缩物中，混合并加热。 （AA）供电能力（％）（AA） （BB）Laver酶水解产物; （CC）鲍鱼酶水解物
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