http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100803670-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4c62393c79635500a92a058f371da682 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2007-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ad8a8e8688ea8dd6766a343b69a7119 |
| publicationDate | 2008-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100803670-B1 |
| titleOfInvention | Meat processing method using meat oil to improve meat quality |
| abstract | The present invention relates to a meat processing method for improving meat quality using meat oil, by injecting beef or pork oil selected from the tissues of beef or pork with low intramuscular fat to supplement intramuscular fat, beef or It is characterized by providing a meat processing method that can improve the meat quality of pork.n n n The present invention for achieving the above object is a fat measuring step (S100) for measuring the intramuscular fat degree of beef (1) or pork (2); Oil selection step (S110) for washing after screening the oil (11, 12) of beef or pork; Using the chopper or siren cutter (3) to finely chopped the oil (11, 12) of beef or pork (S120) and; An oil liquefaction step (S130) for liquefying by applying heat to the finely divided oils 11 and 12; Oil purification step (S140) to filter the oil (11, 12) in the strainer (4) to remove foreign substances that do not decompose in heat; A water mixing step of adding water 20 to the purified oils 11 and 12 and stirring; According to the value measured in the intramuscular fat measurement step (S100), the water (11, 12) is mixed with water so as to compensate for the difference with the intramuscular fat level corresponding to high meat quality (11, 12) beef (1) or pork (2) Oil injection step (S160) for injecting using the injector (5); Oil diffusion step (S170) waiting for the injected oil (11, 12) to spread along the tissue of beef (1) or pork (2) by the injection pressure; A quenching step (S180) of quenching the beef (1) or the pork (2) to prevent leakage of the remaining oil (11, 12) after diffusion; Beef (1) or pork (2) frozen aging step (S190) for freezing and storage so that aging; including, but the oil purification step (S130) to the oil injection step (S160) of the oil (11, 12) The technical gist of the meat processing method of improving the meat quality using meat oil by continuously applying heat to maintain the temperature above the melting point is its technical gist. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101317752-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102300708-B1 |
| priorityDate | 2007-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.