公开(公告)号：US20110262605A1

公开(公告)日：2011-10-27

申请号：US12833266

申请日：2010-07-09

Applicant: Ye Jin OH ,  Tae Hyeong KIM

Inventor： Ye Jin OH ,  Tae Hyeong KIM

IPC: A23L1/18

CPC classification number: A23L7/196 ,  A23L7/174

Abstract: A method of preparing dried pre-gelatinized with excellent restoration characteristics and good texture is disclosed.

Abstract translation: 公开了一种制备具有优异的恢复特性和良好织构的干燥预胶凝的方法。

公开(公告)号：US07754262B2

公开(公告)日：2010-07-13

申请号：US11665691

申请日：2005-10-26

Applicant: Chang Yong Lee ,  Ye Jin Oh ,  Heon Woong Jung

Inventor： Chang Yong Lee ,  Ye Jin Oh ,  Heon Woong Jung

IPC: A23L3/10

CPC classification number: A23B7/157 ,  A23B7/0056 ,  A23B7/154 ,  A23L19/03

Abstract: A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time.

Abstract translation: 提供了一种制备混合蔬菜的方法。 将绿色素浸入含有磷酸，氯化钙和天然抗生素的水溶液中，从其表面脱水，以预定量进行蒸煮和混合。 在施用含有机酸和天然抗生素的调味溶液之后，将混合的蔬菜真空包装并热灭菌。 根据该方法制备的混合蔬菜可以长时间保存其新鲜的质地感。

公开(公告)号：US20090047399A1

公开(公告)日：2009-02-19

申请号：US11665691

申请日：2005-10-26

Applicant: Chang Yong Lee ,  Ye Jin Oh ,  Heon Woong Jung

Inventor： Chang Yong Lee ,  Ye Jin Oh ,  Heon Woong Jung

IPC: A23L3/10

CPC classification number: A23B7/157 ,  A23B7/0056 ,  A23B7/154 ,  A23L19/03

Abstract: A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time.

Abstract translation: 提供了一种用于制备混合蔬菜的方法。 将绿色素浸入含有磷酸，氯化钙和天然抗生素的水溶液中，从其表面脱水，以预定量进行蒸煮和混合。 在施用含有机酸和天然抗生素的调味溶液之后，将混合的蔬菜真空包装并热灭菌。 根据该方法制备的混合蔬菜可以长时间保存其新鲜的质地感。