http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101993924-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-208 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2017-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101993924-B1 |
| titleOfInvention | Method for manufacturing of instant roasting jerky comprising mushroom extract |
| abstract | The present invention relates to a method of manufacturing instant roasted beef jerky, and more particularly, to provide beef jerky with improved texture by optimized drying conditions in the manufacturing process of beef jerky, and at the same time to provide beef jerky including mushroom extract. It is. According to the present invention as described above, by establishing the optimum drying conditions, there is an effect of providing jerky with excellent flue, improved productivity, improved texture. In addition, the present invention by providing a mushroom extract, there is an effect of providing a variety of functionality that the mushroom has, providing a beef jerky improved texture according to the meat action. |
| priorityDate | 2017-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.