http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100469173-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ba06e310eb9e9f2459bb18bee8c8ded1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2004-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_532d24dbe938d73d74d94050bea234ed |
| publicationDate | 2005-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100469173-B1 |
| titleOfInvention | Three-ply pork aged with soft soybean paste and manufacturing process of the same |
| abstract | The present invention relates to a soft miso pork belly and a method for manufacturing the same, which is prepared by combining a traditional extract with sixteen kinds of herbal extracts from herbal medicines useful for the human body, fruit juice and various seasoning ingredients in a predetermined ratio. Hanyeon Doenjang is applied to pork belly and matured so that it can remove pork's peculiar smell when cooked and eaten, and it has a light, delicious and sweet taste, and at the same time, it feels soft meat after cooling. .n n n The present invention is 25 ~ 30% by weight of herbal extract, 12 ~ 15% by weight, apple juice 12 ~ 15% by weight, dried garlic, 40 to 45% by weight of conventional soybean extract Powder 0.2-0.4%, dried ginger powder 0.2-0.4%, black pepper 0.2-0.4%, peanut powder 0.5-0.8%, licorice powder 0.05-0.08%, dried ginseng powder 0.05 After mixing in a ratio of ˜0.08% by weight, put into a sealed container and aged in a aging room maintained at a temperature of 0 to 3 ° C. for at least 24 hours. It is characterized by aging for at least 24 hours in a aging chamber which is sealed and kept at a temperature of 0 to 3 ° C. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101812405-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102372266-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170023598-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101068724-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190109867-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101234766-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101149705-B1 |
| priorityDate | 2004-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.