http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100660033-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8793a92b6abf747ca5417980c27bbca0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99a4d4c6d92c9e42388f38051a7abe73 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_21feceedd85314df92bde50fb6c24db8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3092b73fd2e13cde0120e051ba94d5f5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2006-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93fdb24d125cde6ca70ad85db681b55c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84ac1695be3bfccf61ec9af9d64d6c80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_254c527a5d8c0fcd9ec58510864133ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b7e03664bb9863895cd9ff133feb688 |
| publicationDate | 2006-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100660033-B1 |
| titleOfInvention | Manufacturing method of ham containing nutritional additives |
| abstract | The present invention relates to a method for producing ham containing nutritional additives, and more particularly, a shaping step of selecting and grooming raw meat of ham, and a dyeing step of dyeing the raw meat using a pickle liquid, and the salted raw meat. In a typical ham manufacturing method comprising a maturation step of aging, a molding step of forming the mature raw meat into a predetermined shape, and a heat treatment step of heat-treating the molded raw meat, before the forming step , 2-8% by weight of red ginseng, 2-8% by weight of shredded ginseng, 3-12% by weight of shredded jujube, 2-8% by weight of shredded mulberry leaves, 1-5% of shredded potatoes % Of the ham containing the nutritional additives, characterized in that the mixing step of further adding and mixing the nutritional additive consisting of 1-5% by weight of the garlic and 1-5% by weight of the shredded carrots to the mature raw meat My It's about the law.n n n The present invention configured as described above minimizes nutritional imbalances caused by repetitive ingestion of ham with excessive protein and fat, and prevents various diseases due to excessive fat intake, while at the same time red ginseng, ginseng, jujube, wild mulberry leaves, potatoes, garlic and carrots. It is mixed evenly with the raw meat of ham and effectively neutralizes the irritating and unique flavors and scents of red ginseng, ginseng and garlic, while eliminating objection to eating and provides the taste and texture of light and soft ham. . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102715325-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101921713-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101256809-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101921712-B1 |
| priorityDate | 2006-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.