전복 초기 미립자 사료
    1.
    发明公开
    전복 초기 미립자 사료 无效
    用于ABALONE的粉末进料

    公开(公告)号:KR1020110011022A

    公开(公告)日:2011-02-08

    申请号:KR1020090068453

    申请日:2009-07-27

    CPC classification number: A23K50/80 A23K10/30

    Abstract: PURPOSE: An abalone feed using vegetable protein including attached diatoms and spirulina is provided to promote the growth of abalones, and to maintain body components of the abalones similar to natural abalones. CONSTITUTION: An abalone feed is produced by the following steps: cultivating attached diatoms and spirulina; drying the cultivated attached diatoms and spirulina; crushing the attached diatoms, the spirulina, the tangle weed, and brown-seaweed; and mixing the obtained ingredients. The attached diatoms, the spirulina, the tangle weed, and the brown-seaweed are mixed in a ratio of 20:10:35:35.

    Abstract translation: 目的:提供使用植物蛋白(包括连接的硅藻和螺旋藻)的鲍鱼饲料,以促进鲍鱼的生长,并使鲍鱼的身体成分与天然的鲍鱼类似。 构成:通过以下步骤制备鲍鱼饲料:培养附着的硅藻和螺旋藻; 干燥栽培的硅藻和螺旋藻; 粉碎附着的硅藻,螺旋藻,杂草和褐藻; 并混合所得成分。 附着的硅藻,螺旋藻,杂草和褐藻都以20:10:35:35的比例混合。

    남조류의 대량 생산방법
    2.
    发明公开
    남조류의 대량 생산방법 无效
    CYANOBACTERIA的大量传播方法

    公开(公告)号:KR1020120000405A

    公开(公告)日:2012-01-02

    申请号:KR1020100060756

    申请日:2010-06-25

    Abstract: PURPOSE: A method for producing a large amount of cyanobacteria is provided to improve productivity and to enhance growth and immunity. CONSTITUTION: A method for producing a large amount of cyanobacteria comprises: a step of inoculating germs into a medium and culturing at 3500-5800lux and 30-35°C; a step of isolating cyanobacteria cultures in the medium; and a step of processing the isolated cyanobacteria by drying. The medium is an organic medium using pig stool powder. The isolation is performed using a filter.

    Abstract translation: 目的:提供一种生产大量蓝细菌的方法,以提高生产率和增强生长和免疫力。 构成:生产大量蓝细菌的方法包括:将细菌接种到培养基中并在3500-5800lux和30-35℃培养的步骤; 在培养基中分离蓝细菌培养物的步骤; 以及通过干燥处理孤立的蓝细菌的步骤。 培养基是使用粪便粉末的有机培养基。 使用过滤器执行隔离。

    수산양식용 영양강화제
    3.
    发明公开
    수산양식용 영양강화제 无效
    水产养殖

    公开(公告)号:KR1020110011033A

    公开(公告)日:2011-02-08

    申请号:KR1020090068468

    申请日:2009-07-27

    CPC classification number: A23K50/80 A23K10/30 A23K40/30

    Abstract: PURPOSE: A nutrition enhancing agent for marine cultivation is provided to promote the growth of shellfish and fish eating marine microalgae and to enhance the immune function of the shellfish and fish. CONSTITUTION: A nutrition enhancing agent for marine cultivation is produced by the following steps: cultivating microalgae at a density of 10million cell/ml; condensing the cultivated microalgae using a hollow fiber membrane filter to maintain living cells; freezing the condensed microalgae; and microencapsulating the obtained unsaturated fatty acid. The hollow fiber membrane filter includes pores with a size smaller than 0.01micrometers.

    Abstract translation: 目的:提供海洋养殖营养促进剂,促进贝类和鱼类养殖海洋微藻的生长,增强贝类和鱼类的免疫功能。 构成:通过以下步骤生产海洋栽培营养增强剂:以1000万个细胞/ ml的密度培养微藻; 使用中空纤维膜过滤器浓缩培养的微藻以维持活细胞; 冷冻浓缩微藻; 并将所得的不饱和脂肪酸微胶囊化。 中空纤维膜过滤器包括尺寸小于0.01微米的孔。

    전복 장조림의 제조방법
    4.
    发明公开
    전복 장조림의 제조방법 无效
    制造ABALONE大豆的方法

    公开(公告)号:KR1020120071887A

    公开(公告)日:2012-07-03

    申请号:KR1020100133613

    申请日:2010-12-23

    CPC classification number: A23L17/40 A23B4/023 A23L5/20 A23L27/10

    Abstract: PURPOSE: A producing method of abalone boiled in soy sauce without fishy taste is provided to maintain the unique texture of live abalone, and to improve the palatability of the abalone boiled in the soy sauce. CONSTITUTION: A producing method of abalone boiled in soy sauce comprises the following steps: washing fresh abalone, and freezing the abalone before steaming the surface using 100-110 deg C steam for 10-20 seconds; mixing soy sauce, water, epimedium koreanum, codonopsis lanceolata, glycyrrhizae radix, curcuma longa, starch syrup, sugar, salted seafood sauce, spring onion, refined rice wine, onion, pear, apple, garlic, ginger, sea tangle, black pepper powder, and dried red pepper to obtain seasoning liquid; heating the seasoning liquid to obtain sauce; and dipping the abalone into the sauce, and aging the abalone for 12-48 hours at 8-10 deg C.

    Abstract translation: 目的:提供不含腥味的酱油煮鲍鱼的生产方法,保持活鲍鱼的独特质感,提高酱油煮沸的鲍鱼的适口性。 构成:在酱油中煮沸的鲍鱼的生产方法包括以下步骤:洗涤新鲜的鲍鱼,并在蒸煮表面前用100-110摄氏度蒸汽冷冻鲍鱼10-20秒; 混合酱油,水,淫羊藿,番茄,甘草,姜黄,淀粉糖浆,糖,咸海鲜酱,春洋葱,精米酒,洋葱,梨,苹果,大蒜,姜,海缠结,黑胡椒粉 和干红辣椒得到调味液; 加热调味液以获得酱汁; 并将鲍鱼浸入酱汁中,并在8-10℃下将鲍鱼老化12-48小时。

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