http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101820624-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_68f37db32be0e9fba4ffd24a5ad2b436 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C9-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 |
| filingDate | 2017-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae818a5f7dcce59436628b24fe224f58 |
| publicationDate | 2018-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101820624-B1 |
| titleOfInvention | Manufacturing method of boiled meat using turkey meat |
| abstract | The present invention relates to a method for producing meat meat using turkey meat, which comprises an injection step of adding omega-3 (unsaturated fatty acid) evenly to the inside of turkey meat using an injection device, And a tumbling step in which a dipping process is performed through a tumbling unit in which a heating unit and a cooling unit are installed on one side of the rotary drum so as to be repeatedly heated and cooled with respect to the outside of the drum. The manufacturing time can be shortened and the sliced processed state of the turkey meat can be easily manufactured through the automated process including the slicing step and the repeated and repeated rotation A heating unit and a cooling unit are installed on one side of the rotary drum so as to be heated and cooled And the tumbling step in which the dipping process is performed through the bling unit, so that the dipping / crumbing liquid is uniformly mixed with the turkey meat within a short period of time through the tumbling step, In addition, it is possible to maintain the mixed state of the dipping / crumbing liquid for the turkey meat in a short period of time through the tumbling step, thereby improving the dough and meat-cutting efficiency. Thus, the texture and texture of the turkey meat The flavor can be further improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109463707-A |
| priorityDate | 2017-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.