-
公开(公告)号：KR3006753660000S
公开(公告)日：2013-01-16
申请号：KR3020120042841
申请日：2012-09-06
Applicant: 대한민국(농촌진흥청장)
-
公开(公告)号：KR3006753720000S
公开(公告)日：2013-01-09
申请号：KR3020120042838
申请日：2012-09-06
Applicant: 대한민국(농촌진흥청장)
-
公开(公告)号：KR1020120037557A
公开(公告)日：2012-04-20
申请号：KR1020100099083
申请日：2010-10-12
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23B7/02 , A23B7/04 , A23L3/40 , A23L33/105 , A23V2200/30
Abstract: PURPOSE: A drying method of mulberry by pre-cooling is provided to enable users to produce a dried mulberry product after harvesting the mulberry. CONSTITUTION: A drying method of mulberry comprises the following steps: pre-cooling the harvested mulberry for 3 hours at 3-4 deg C; firstly drying the pre-cooled mulberry for 3 hours at 10 deg C by blowing air; and secondly drying the mulberry for 54-56 hours at 55 deg C for making snacks, for 68-70 hours at 50 deg C for making salad, and for 84-86 hours at 45 deg C for making bread.
Abstract translation: 目的：提供通过预冷的桑树的干燥方法，以使用户在收获桑树后能够生产干桑产品。 构成：桑树的干燥方法包括以下步骤：在3-4℃预冷收获的桑树3小时; 首先通过吹空气将预冷桑树在10℃下干燥3小时; 然后在55摄氏度下将桑树干燥54-56小时，制作小吃，在50摄氏度下进行68-70小时制作沙拉，并在45摄氏度下烘烤84-86小时制作面包。
-
公开(公告)号：KR101092993B1
公开(公告)日：2011-12-26
申请号：KR1020080080931
申请日：2008-08-19
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은노랑파프리카의숙기판정용칼라차트제조방법에있어서, 노랑파프리카의외피황색도를측정하는과정, 상기측정된외피황색도에따라 5개의그룹으로등급화하는과정및 등급화된노랑파프리카의색상에따라색을배합하는과정을포함하여노랑파프리카의숙기판정용칼라차트를제조하는방법에관한것이다.
-
公开(公告)号：KR1020110057392A
公开(公告)日：2011-06-01
申请号：KR1020090113771
申请日：2009-11-24
Applicant: 대한민국(농촌진흥청장)
IPC: G01N33/02
Abstract: PURPOSE: A color chart for determining maturing level and a method for manufacturing the same are provided to easily determine persimmon state and to maximize persimmon freshness. CONSTITUTION: A method for manufacturing a color chart for determining persimmon comprises: a step of measuring yellowness of persimmon pericarp; a step of grading the persimmon in six groups according to the yellowness; and a step of mixing color based on the persimmon color to produce the color chart.
Abstract translation: 目的：提供用于确定成熟水平的颜色图表及其制造方法，以便容易地确定柿子状态并使柿子的新鲜度最大化。 构成：用于制造用于确定柿子的颜色图的方法包括：测量柿子皮的黄度的步骤; 根据黄色将六个柿子分为柿子的步骤; 以及基于柿子颜色混合颜色以产生颜色图的步骤。
-
Patent Agency Ranking
公开(公告)号：KR1020100023279A
公开(公告)日：2010-03-04
申请号：KR1020080081959
申请日：2008-08-21
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for manufacturing a color chart for determining maturation of yellow oriental melon is provided to easily manufacture the color chart and maximize freshness of the oriental melon. CONSTITUTION: A method for manufacturing a color chart for determining maturation of yellow oriental melon comprises: a step of measuring pericarp yellowness and pigmentation rate of the oriental melon; a step of grading to five groups; and a step of matching according the color of the oriental melon. The five groups comprises: a first group having yellowness of -12.5 to 7.3; a second group having yellowness of 7.3 to 19.8; a third group having yellowness of 19.8 to 26.5; a fourth group having yellowness of 26.5 to 35.9; and a fifth group having yellowness of 35.9 to 43.3.
Abstract translation: 目的：提供一种用于确定黄色东方甜瓜成熟度的色彩图的制造方法，以容易地制造色度图并使东方瓜的新鲜度最大化。 构成：一种用于确定黄色东方甜瓜成熟的色谱图的方法，包括：测定东方瓜的果皮黄色和色素沉着率的步骤; 分级到五组的步骤; 并根据东方瓜的颜色进行匹配的步骤。 五组包括：第一组黄色为-12.5至7.3; 第二组黄色为7.3〜19.8; 第三组黄色为19.8至26.5; 黄色为26.5〜35.9的第四组; 黄色度为35.9〜43.3的第五组。
-
公开(公告)号：KR1020100022310A
公开(公告)日：2010-03-02
申请号：KR1020080080931
申请日：2008-08-19
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for making a color chart for determining maturation of yellow paprika is provided to easily determine maturation period and maximize freshness of the yellow paprika. CONSTITUTION: A method for making a color chart for determining maturation period of yellow paprika comprises: a process of measuring epicarp yellowness or pigmentation rate on epicarp; a process of grading in a five group based on yellowness of the epicarp; and a process of matching colors based on color of the graded yellow paprika. The five comprises a first group having 12.2-18.2 of yellowness, a second group having 18.2-25.5 of yellowness, a third group having 25.5-26.5 of yellowness, a fourth group having 26.5-28.5 of yellowness, and a fifth group having over 28.5 of yellowness.
Abstract translation: 目的：提供一种用于确定黄色辣椒粉成熟度的色彩图的方法，以便容易地确定黄色辣椒粉的成熟期并使其最大化。 构成：用于制作黄色辣椒粉成熟期的颜色图的方法包括：测定外果皮的外皮黄色或色素沉着率的过程; 基于黄皮质的五组分级过程; 以及基于分级黄色辣椒粉颜色匹配颜色的过程。 五个包括具有黄色12.2-18.2的第一组，第二组具有18.2-25.5的黄度，第三组具有25.5-26.5的黄度，第四组具有26.5-28.5的黄度，第五组具有超过28.5 的黄色。
-
-
-
-
-
-
-
Search Results
79
records
(took 0.017 seconds)
