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filingDate 2013-11-05^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-01-21^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2014-01-21^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101353500-B1
titleOfInvention Champon soft tofu and preparation method thereof
abstract The present invention relates to a jjambbong tofu prepared by adding a champon material to the tofu and mixing the broth, and relates to a field that allows the tofu to maintain the original texture as much as possible without being released by hot soup. Champon soft tofu according to the present invention extracts alginate from kelp as much as possible and binds and coats the surface of the soft tofu, which prevents the soft tofu from being loosened by high-temperature broth, and the taste is cool and light without adding meat. Since useful ingredients contained in deep sea water are mixed with the broth, it is possible to produce champon tofu with excellent taste and nutrition.
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priorityDate 2013-06-03^^<http://www.w3.org/2001/XMLSchema#date>
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