| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-22004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-341
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-22002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-22003 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 |
| filingDate |
2001-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2004-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20040041633-A |
| titleOfInvention |
Method for tenderizing raw beef |
| abstract |
The present invention relates to an enzyme mixture for softening raw beef including bromelain, pisin and papain. The present invention provides a method of softening raw beef to produce a product that can be cooked by a consumer using the same method as naturally cooked beef softly, resulting in a consistently soft post-consumer cooking product. It is about. The method includes the steps of properly cutting raw beef and treating raw beef using an enzyme mixture comprising bromelain, pisin and papain. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100886198-B1 |
| priorityDate |
2001-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |