http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101724035-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_305f5342eee3ee56b3a0f1b58888b583 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8b0569496909fabd335016af679c0a21 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-048 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2016-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53c5f717e8ba467c4dd77e11b36fcba9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5101930a3faaeb156d55f8742b4e6631 |
| publicationDate | 2017-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101724035-B1 |
| titleOfInvention | Making method of Korean sausage using dried winter mushroom |
| abstract | The present invention relates to a method of manufacturing Korean sausage by using dried Flammulina velutipes. According to the present invention, the method comprises the following steps of: (S1) drying and pulverizing Flammulina velutipes; (S2) using small intestines of a pig to prepare the skin of Korean sausage; (S3) using the dried Flammulina velutipes, and main and sub materials to make fillings of the Korean sausage; (S4) stuffing the prepared small intestines of a pig with the fillings and binding both ends of the small intestines of a pig to manufacture the Korean sausage; (S5) steaming the manufactured Korean sausage at 90 to 100C for 14 to 15 minutes; and (S6) cooling and drying the steamed Korean sausage in a cooler of 1 to 10C for 20 to 30 minutes. Thus, the sub materials and spices are infiltrated through fine holes formed in a manufacture process, so texture and mouthfeel are improved, and a body intake rate of various kinds of nutrients can be increased. Moreover, since smell of the dried Flammulina velutipes removes unique smell of the Korean sausage, high protein components of the Korean sausage and various kinds of useful components included in the Flammulina velutipes can be taken at the same time. |
| priorityDate | 2016-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.