http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020053282-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e30d98c6633f9260511f98c1d9b9dcda |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2000-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aabb238595e4b031edaef5e5a7638ce3 |
| publicationDate | 2002-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020053282-A |
| titleOfInvention | A manufacturing process of ham using chicken |
| abstract | The present invention relates to a ham manufacturing method using chicken, especially soybean protein 1.12 ~ 1.14%, meat prom 1.12 ~ 1.14%, refined salt 2.14 ~ 2.16%, phosphate 0.44 ~ 0.46%, sodium ascorbate 0.06 to 0.08%, sodium elglutamate 0.67 to 0.69%, glucose 1.86 to 1.88%, powdered syrup 1.52 to 1.54%, white compound seasoning 1.24 to 1.26%, ginger powder 0.06 to 0.08, all-spiting 0.01 ~ 0.03% of powder, 2.25 ~ 2.27% of whole milk powder, 0.17 ~ 0.19% of Solusmox Special, 0.13 ~ 0.15% of Seasoning J-M, 0.56 ~ 0.58% of Carrageenan, 0.74 ~ 0.76% of wheat protein After the heat treatment is completed, the product is wetted for 5-15 minutes with cooling water and cooled down to 15 ℃ or lower in a 5 ℃ cooling room, and then sold and marketed in the market through a series of manufacturing processes. Easily eat wherever you are It is a lock. |
| priorityDate | 2000-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.