http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101016319-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 |
| filingDate | 2009-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101016319-B1 |
| titleOfInvention | Manufacturing method of seasoned ribs using pine needles |
| abstract | The present invention is a fried dish prepared by roasting ribs for beef ribs or pork ribs, roasting ribs prepared in the prior art is a meat quality hardened by the rapid protein denaturation and temperature drop The present invention to improve the texture Was devised. In order to improve the texture mentioned above, seasoned ribs were made into tempura. In this case, the soft touch and texture persisted even after cooking due to the moisture evaporation inhibiting effect of the batter. This is a recipe for ribs that can satisfy the taste of modern people who require a new taste while improving the texture of the ribs. In addition, pork ribs or beef ribs itself, or seasoned pork ribs or beef ribs, which are bad for meat when grilled or fried, are one of the aging seasonings during fermenting beef ribs or pork ribs. I put pine needles. Seasoned ribs fried with ribs ripened with pine needles were not only removed from the scavenger but also increased the overall acceptability, and microbial growth was suppressed. In addition, seasoning ribs fried with pine needles prepared by the above manufacturing method was frozen packaging to be applied to the delivery shop business.n n n n Pine needles, seasoning, ribs, fried |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101508903-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101508902-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101466490-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101455172-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101379643-B1 |
| priorityDate | 2009-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.