公开(公告)号：US11980208B2

公开(公告)日：2024-05-14

申请号：US18099817

申请日：2023-01-20

Applicant: Gap Su Lee ,  Hye Jin Lee

Inventor： Gap Su Lee ,  Hye Jin Lee

IPC: A23L19/00 ,  A23L19/20

CPC classification number: A23L19/03 ,  A23L19/20

Abstract: Provided is a method for manufacturing radish meat with rich fiber and texture by processing radish. The method includes the steps of salting cut radish with salt, drying the salted radish, ripening the dried radish by soaking the radish in brine, freezing and then defrosting the ripened radish, and tearing fibrous texture of tissue of the defrosted radish is provided.

公开(公告)号：US20230363429A1

公开(公告)日：2023-11-16

申请号：US18099817

申请日：2023-01-20

Applicant: GAP SU LEE ,  HYE JIN LEE

Inventor： GAP SU LEE ,  HYE JIN LEE

IPC: A23L19/00 ,  A23L19/20

CPC classification number: A23L19/03 ,  A23L19/20

Abstract: Provided is a method for manufacturing radish meat with rich fiber and texture by processing radish. The method includes the steps of salting cut radish with salt, drying the salted radish, ripening the dried radish by soaking the radish in brine, freezing and then defrosting the ripened radish, and tearing fibrous texture of tissue of the defrosted radish is provided.