http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100513763-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2003-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100513763-B1 |
| titleOfInvention | Method for making pork cutlet seasoned with mixed condiments comprising rubina tinctorum L. extract |
| abstract | The present invention relates to a method for producing tonkatsu salted and treated with a mixed seasoning solution containing a chopped pigment extract. More specifically, 8 to 40% by weight of a chopped pigment extract of whole meat or fuji meat, which is an unpopular portion of pork, is added. The pork cutlet salt-treated with the mixed seasoning solution containing the extract of the chopped pigment, which is excellent in taste, quality and low price, and is effective in the prevention and treatment of various adult diseases by removing the sense of smell peculiar to pork by dyeing the mixed seasoning solution. It relates to a manufacturing method of. This is cut and broiled selected pork, and then immersed in the mixed seasoning solution consisting of 8 to 40% by weight of the pigment extract, 0 to 32% by weight of water and 60% by weight of seasonings, the appropriate amount of flour, eggs, bread flour It is an invention which can be achieved by freezing after coating. In addition, the present invention is characterized in that the mixed seasoning solution is added at a ratio of 10 to 15 parts by weight based on 100 parts by weight of pork when the dyeing, soaking for 24 hours at a temperature of 7 ℃ or less. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190075321-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101236111-B1 |
| priorityDate | 2003-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.