http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050026771-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_29008088b2550e23886bdf31a3b76653 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2003-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cd45ba584a03e345e471d1721d44260 |
| publicationDate | 2005-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050026771-A |
| titleOfInvention | Bacon of low salt rate and manufacturing method thereof |
| abstract | The present invention relates to a low-salt bacon manufacturing method, comprising the step of administering an additive to saline of less than 1.1% salinity and the salted raw pork belly at 4 ℃ for 2 weeks to wet the salt, circulating air 40 ~ 60 ℃ Heating the raw pork belly for 1 hour to 4 hours, smoking the raw pork belly at a temperature of 45 ° C. to 65 ° C. for 2 hours to 10 hours, and cutting into slices to vacuum-pack the container It is made to include. And, after the salting step or the smoking step, further comprising the step of storing in olive oil, to the olive oil, garlic juice, herbal stock or mugwort stock is added in a volume ratio of 1% to 5% of the olive. This can lower the salinity of bacon, reduce cholesterol levels, and enrich the bacon's aroma. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210033720-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113747800-A |
| priorityDate | 2003-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.