http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101458175-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_24e20799f0981ac0a08565b137a55da3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate | 2013-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4751c67b474204092cdbfa512e17563 |
| publicationDate | 2014-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101458175-B1 |
| titleOfInvention | Method for munufacturing collagen jelly using pork rinds |
| abstract | The present invention relates to a method for producing collagen jelly using a poultice, comprising the steps of: (A) washing the poultry and removing hair; (B) adding the pork slices into water mixed with an odor removing spice containing miso and boiling them at a predetermined temperature to remove the pork slices; (C) cooling the poultry with cold water and removing fat attached to the poultry; (D) adding to the mixed water of any one of the juice, apple juice, and ginger juice to soften the fat-free pits and add flavor to the juice, and then aging at a predetermined temperature; (E) adding the aged pork into water mixed with a spice containing salted shrimp and sun-salt, boiling at a predetermined temperature to add flavor and simultaneously producing gelatin; (F) pulverizing the poultry obtained through the step (E) through a pulverizer; (G) a step of putting the ground pork into a fixed mold and solidifying the pork, removing the unique nutrients and odor of the pork through processing, adding the flavor through various kinds of spices and seasoning, aging, By means of the gelatin produced when the pork containing collagen is produced, it is possible to increase the edible content through a soft texture such as jelly, and to have a jelly shape without keeping the shape of the common pork, so that the appetite can be stitched. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102461882-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101824721-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101921589-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102378714-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018097358-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200129534-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102469778-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220013659-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200136654-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220030485-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102410045-B1 |
| priorityDate | 2013-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 169.