http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101586138-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2014-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101586138-B1 |
| titleOfInvention | Method of preparing slices of boiled meat comprising mulberry extract |
| abstract | The present invention relates to a method for producing pomace mushroom which is improved not only in preventing diseases but also in removing pig odor and preservability. The pomaceous mushroom prepared in the present invention contains nutritional components of mulberry and can enhance health functionalities. In addition, the pom pomace is removed by using mulberry and spice roe. In addition, in the present invention, cold meat is subjected to cold smoke treatment at a low temperature and smoked smoke is added to the meat meat. In addition, the smell of smoking can be eliminated, flavor can be increased, and the preservation period of the meat can be increased. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102135736-B1 |
| priorityDate | 2014-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.