Predicate |
Object |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-26 |
filingDate |
2016-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2018-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate |
2018-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
KR-101846661-B1 |
titleOfInvention |
Meat mixture of aging method |
abstract |
The present invention relates to a method of mixed aging of meat which can obtain meat with excellent meat quality, softness and flavor through a three-step mixed aging such as water aging, wet aging and dry aging, comprising: a) An underwater ripening step of immersing in a saline solution and aging; b) a wet aging step of aging the meat under step a) at a low temperature; and c) a dry aging step of releasing the vacuum packaging of the meat after the step b) and aging at a low temperature. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101938722-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102413636-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200137465-A |
priorityDate |
2016-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |