http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120001412-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_41bb178adcd1482a8af58b2c29bf6760 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-318 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-322 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-302 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2010-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0828735a9ed6cb6d0631edcd94da8f8b |
| publicationDate | 2012-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120001412-A |
| titleOfInvention | The production method of pork meat-tteokgalbi containing pork rind and thereof pork meat-tteokgalbi |
| abstract | PURPOSE: Pork meat-tteokgalbi(ground meat) containing pork skin, and a producing method thereof are provided to offer the soft texture and the abundant amount of collagen of the pork skin. CONSTITUTION: A producing method of a pork meat-tteokgalbi(ground meat) comprises the following steps: grinding pork meat and pork skin to obtain a meat ingredient; mixing onion, garlic, spring onion, black pepper powder, soy sauce, sesame oil, roasted sesame seeds, and soju before crushing the mixture to obtain a seasoning mixture; mixing purified water, the soy sauce, cooking liquor, the soju, starch syrup, the black pepper powder, white sugar, MSG, the sesame oil, ground ginger, ground garlic, ground onion, and ground pear, and aging the mixture at 2-4 deg C for 24 hours to obtain sauce; mixing the meat ingredient, the seasoning mixture, and the sauce to obtain a mixture; and molding the obtained mixture. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101300747-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102054590-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180138076-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170007632-A |
| priorityDate | 2010-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.