http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100972922-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4558323b67320d15f2db7b2f3e09b30d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2010-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_247882fb026ba989b0d97e40811daebe |
| publicationDate | 2010-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100972922-B1 |
| titleOfInvention | Manufacturing method of wine flavor and its wine sauce |
| abstract | The present invention relates to a wine-flavored sauce manufacturing method, and 26 to 30% by weight of purified water in a sauce manufacturing tank having a double jacket structure in which a partition is formed in a low heat of 30 to 40 ℃ for about 20 to 30 minutes A first step; 18 wt% to 45 wt% of maltitol or D-sorbitol in the heated purified water, 25 wt% to 3.5 wt% of wine flavor sauce mix, 0.95 wt% to 10 wt% of soy sauce, 0.05 wt% to 1.5 wt% of red pigment A second step of adding and mixing the additives; A third step of raising the source center temperature to 70 to 95 ° C. while sterilizing and heating the source manufacturing tank in a state where the additive is mixed while heating the steam to a temperature of 70 to 95 ° C. while direct heating or steam heating; A fourth step of mixing and mixing 30 wt% to 10 wt% of wine wine in the sauce preparation tank in which the sterilization heating is completed, and supplying cooling water to the partition of the double jacket; The fifth step of packaging the sauce lowered by the cooling water to mature for 24 to 48 hours in a refrigerated state maintained at 0 ~ 10 ℃ to complete the wine flavor sauce. Therefore, the present invention is added to the wine wine and wine flavor mix when preparing the sauce used to smoke or mature poultry or meat, softens the meat during various meat processing products or raw meat seasoning and eliminates the distinctive smell of meat It has a distinctive soft and fragrant taste that gives a good taste and flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101162651-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101554821-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2508861-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101928965-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101287764-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102198414-B1 |
| priorityDate | 2010-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.