http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100557026-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2002-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100557026-B1 |
| titleOfInvention | Seasoning composition for aging meat containing apples and meat aged with seasoning composition for aging |
| abstract | The present invention relates to a seasoning composition for meat aging containing apples for ripening red meat such as beef and pork using minerals such as calcium and potassium in apple components and apple components, and meats aged with the above spice composition. will be.n n n The present invention is 1 to 10 g of kelp, 5 to 15 g of shiitake mushroom, 150 to 250 g of onion, 30 to 70 g of carrot, 10 to 50 g of garlic, 10 to 30 g of ginger, 15 to 25 g of pepper, 30 to 90 g of apple, 20 to 40 g of lemon and sugar 1.5 to 2.5 liters of soy sauce, 20 ml of sake, and 40 to 80 ml of water were added to the solids mixed at a ratio of 500 to 1500 g, and the mixture was heated and heated at a temperature of 90 to 110 ° C. for 60 to 120 minutes. After the remaining solids were removed, the mixture was cooled and mixed with a ratio of 4 to 6 liters of apple juice, 20 to 60 ml of edible alcohol, 10 to 30 g of cooking oil, 5 to 20 g of kiwi fruit, and 3 to 4 liters of water. It features.n n n Red meat, pork, pork belly, apple, seasoned soy sauce, ripening, apple juice |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102479644-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101201434-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170004344-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101435941-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200093725-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102576459-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190058109-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101116097-B1 |
| priorityDate | 2002-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.