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首页 >>> 海洋农作物种植 AND 专利文献

Fishy smell-free instant boiled fish food, prepared by mixing hairtail fish or mackerel, hard-boiled food meat juice, seasoning including e.g. sesame oil, piperis nigri fructus, hardened garlic, potatoes and boiled radish, and heating.
HAK S Y.SOOMBI SORI (SOOM-Non-standard).2014-02-07.KR2014016100-A;KR1364441-B1.
NOVELTY - Fishy smell-free instant boiled fish food, prepared by mixing hairtail fish or mackerel, which is processed by removing head, tail and inter...
Preparing bean curd, by roasting vegetables and red pepper, mixing e.g. demineralized marine products, kelp, onion, garlic, red pepper seed and licorice, boiling, immersing bean curd in lemon juice, and adding bean curd to soup.
KIM U J.KIM W J (KIMW-Individual).2014-01-21.KR1353500-B1.
NOVELTY - Method for preparing bean curd, involves roasting vegetables and red pepper, mixing 100 pts. wt. demineralized marine products, 5-15 pts. wt...
Preparing gel-type meat juice composition, involves dissolving agar in water, heating agar, and adding dissolved agar solution to agar broth to prepare composition.
CHUNG W D;KIM M H;LEE M K.CJ CHEILJEDANG CORP (CJCJ-C).2014-01-16.WO2014010921-A2;KR2014007547-A;WO2014010921-A3.
NOVELTY - Method for preparing gel-type meat juice composition, involves (a) dissolving agar in water and heating agar, and (b) adding dissolved agar ...
Preparing fish sauce using anchovy by adding salt to washed anchovy, aging salted anchovy, blending anchovy primary liquid broth and garlic broth, blending aged liquids, adding fermented soybeans, aging mixture and filtering liquid.
KANG Y L.KANG Y L (KANG-Individual).2013-12-26.KR1344850-B1.
NOVELTY - Preparing fish sauce using anchovy, by washing anchovies with brine, adding salt to washed anchovies, filling salted anchovies into pots, pe...
Kelp harvesting vessel, has non-rotating driving chain wheel assembled on transverse transfer upper output shaft of motor, and transverse transfer chain wheel driving horizontal conveying belt.
WANG Y.WANG Y (WANG-Individual).2013-12-25.CN203353177-U.
NOVELTY - This utility model claims one kind of kelp harvesting and for ship comprising a ship body, a boiling device, transfer device, wherein the sh...
Method for multi-dimensional integrated ecological cultivating Stichopus japonicus, involves selecting pond, inoculating aquatic algae in polyethylene net followed by placing scallop, putting sea urchin and performing daily management.
GUAN Q;LIU F;LIU Q;GONG M;ZHAO X.DALIAN BANGCHUI ISLAND HAISHEN DEV CO (DALI-Non-standard).2013-11-20.CN103392675-A.
NOVELTY - A Stichopus japonicus multi-dimensional integrated ecological cultivating method involves selecting pond with depth of 2 meters or above. Th...
Industrial sea artificial seedling breeding device, has cement tank whose bottom part is formed with perch mud layer, and charging-oxygen type coating system connected with water inlet and outlet system.
LIU J;LI D;ZHANG W;SHAO M;HAN F;WU D;WU X.QINGDAO HENGSHENGYUAN ECOLOGICAL AGRIC (QING-Non-standard).2013-11-20.CN103392651-A.
NOVELTY - The device has a cement tank whose bottom part is formed with a perch mud layer. A charging-oxygen type coating system is connected with a w...
Ship used for harvesting and processing kelp, comprises propeller, boiling groove, harvesting operation platform, heating device and combustion hearth.
WANG Y.WANG Y (WANG-Individual).2013-11-13.CN103385064-A.
NOVELTY - A ship comprises propeller (4), boiling groove (201), harvesting operation platform (502), heating device (2021) and combustion hearth (2022...
Preparing salted mackerel with control function of acidification phenomenon using kelp extract by thawing, washing, and salting mackerel, adding kelp extract, and aging and vacuum packaging product.
JAEMUN K.ANDONG SEASON MACKEREL INC (ANDO-Non-standard).2013-10-18.KR1320690-B1.
NOVELTY - Method for preparing salted mackerel with control function of acidification phenomenon using kelp extract, involves thawing frozen mackerel,...
Preparing fish sauce, involves adding protease containing fruit in salted anchovies, fermenting, filtering liquid phase, mixing additive, heating, mixing Japanese apricot with fermented liquid to obtain product.
CHUN B;KIM H.CHUN B (CHUN-Individual);KIM H (KIMH-Individual).2013-09-23.KR1310538-B1.
NOVELTY - Method for preparing the fish sauce, involves adding 20-40 pts. wt. salt with respect to 100 pts. wt. anchovy, adding 10-25 pts. wt. proteas...