http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101395902-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-76 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2012-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101395902-B1 |
| titleOfInvention | Manufacturing method of bamboo processed food |
| abstract | The present invention relates to a method for disassembling and shaping scaffolds and odontoboids from frozen pork; 13.19% by weight of a salted liquid consisting of 1.33% by weight of purified salt, 1.33% by weight of phosphate, 2.66% by weight of sugar, 2.66% by weight of pepper, 1.06% by weight of onion, 1.06% by weight of garlic, 3.99% by weight of parcoline and 85.91% , Followed by vacuum tumbling in a vacuum tumbler for 30 minutes in the forward direction, 10 minutes in the resting time and 30 minutes in the reverse direction, and aging at a temperature of -2 to 5 캜 for 6 to 24 hours; A step of cutting 20 cm in width and 5 cm in length; Dried at 60 ° C. for 30 minutes, fumigated at 65 ° C. for 3 minutes to 10 minutes using oak chips, heated at 90 ° C. for 80 minutes to 120 minutes, and discharged at 30 ° C. for 3 minutes; And drying at 15 DEG C for 30 minutes to 1 hour, followed by vacuum packaging. |
| priorityDate | 2012-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.